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Hollandaise Sauce with Wine

4 servings

Ingredients

• 3 pcs egg yolks
• 1 tsp fine flour
• water (a little)
• white wine (a little)
• mace (a little)
• sugar (a little)
• 125 g butter
• lemon juice (a little)

Instructions

1. Whisk three egg yolks and one teaspoon of fine flour with half water, half white wine until smooth, add mace and a little sugar, stir in a double boiler until just before boiling, and mix the sauce with 125 grams of butter and a little lemon juice.
2. This sauce is particularly good with artichokes, fresh mushrooms, and fish, as well as over oxtongue.

Modernized from a treasured 19th-century German cookbook.