Mix soup with cornstarch and egg yolks in a high saucepan and beat until thick.
Gradually fold in butter in pieces. Season with pepper, juice of one lemon, salt and sugar.
Whip the cream until stiff and stir in.
Bring the sauce to the table on the spot, as it becomes slightly thin.
The sauce goes well with salads with raw or cooked vegetables, with eggs, poultry, meat, shrimps or fish.
Fish, crabs
Related Recipes:
Felted FishPlace all ingredients for the clear soup in a large saucepan. Cover with cold water and bring to a boil over...
Lake Neusiedl Fish SoupHeat the fish stock. In the meantime, debone the fish fillets as well as possible and cut into bite-sized...
The Fish with the BellyFor the fish with the belly, cut the ready-to-cook fish on both sides a few times diagonally so that a kind of...
Fish Stew with ShrimpsCut the fish fillets into wide strips and season with salt and pepper. Bring the soup and white wine to the...
Sauces with Salmon – 1Cress Sauce: Rinse the cress, dry it neatly in a clean tea towel, then chop it coarsely with a chopping knife...
Monkfish with Saffron Sauce and Radish VegetablesRemove the skin from the monkfish and cut into finger-thick slices. Season them with pepper and salt and fry...
Fish Ragout with Curry on Endive Salad with WalnutsFor the fish stew Rinse the fish fillet, rub dry, cut into pieces and pour the juice of one lemon. Then rub...
Roasted Pork with Carrots and Peppers1. put on long-grain rice: Heat a tablespoon of cooking oil in a small saucepan over medium heat and briefly...
Dorado Cooked in the Stove with Lemon Scales and VegetablesPreheat the oven to 200 degrees. Cut the peppers, fennel and onions into strips and sauté in a frying pan...
Mulled Wine Sponge Cake RouladeFor the mulled wine sponge cake, beat and separate the eggs. Beat the egg whites until firm. As soon as the...