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Holstein or Travemünde Sauce

4 servings

Ingredients

• 100 g good butter
• 1 tbsp flour
• fish stock (2/3)
• white wine (1/3)
• nutmeg (a little)
• pepper, crushed (a little)
• salt (as needed)
• 50 g raw butter
• lemon juice (a little)
• 2 pcs egg yolks

Instructions

1. For four people, use 100 grams of good butter and one level tablespoon of flour.
2. Let the flour heat in the butter, then stir in two-thirds fish stock and one-third white wine.
3. Add nutmeg and a little crushed pepper, along with any missing salt.
4. Stir the sauce until it boils, then add another 50 grams of raw butter and a little lemon juice.
5. Finally, whisk in two egg yolks and serve immediately.

Modernized from a treasured 19th-century German cookbook.