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White Anchovy Sauce

4 servings

Ingredients

• shallots or onions, chopped (a little)
• butter (a little)
• 1.5 tbsp flour
• boiling broth (as needed)
• anchovy butter or anchovies, chopped (a little)
• lemon juice (a little)
• 0.75 glass white wine
• mace, finely crushed (a little)
• 1.5 pcs egg yolks
• fresh, raw butter (a small piece)

Instructions

1. Sauté chopped shallots or onions in butter, let one to two tablespoons of flour turn yellow in it, stir until smooth with boiling broth, and strain through a fine sieve.
2. Bring the sauce to a boil, season with anchovy butter or a few finely chopped anchovies with butter, also with lemon juice, half to a whole glass of white wine and a little finely crushed mace, and finally stir in one to two egg yolks and a small piece of fresh, raw butter.

Modernized from a treasured 19th-century German cookbook.