Ingredients

2 tbsp Butter

1 tbsp Flour

2 cups Chicken stock, clear

1/2 tsp Salt

1/4 tsp Pepper

2 sprigs Parsley

2 Egg yolks

1 Lemon, juice only

1 tbsp Finely chopped parsley

Method

In medium heavy saucepan heat 1 tbsp butter.

Add flour and cook for 1 minute, stirring constantly.

Stir in chicken broth.

Add salt, pepper, and sprigs of parsley.

Bring to boil, stirring occasionally.

Lower heat and simmer for 30 minutes.

Discard sprigs of parsley.

Blend sauce with yolks.

Off heat, add lemon juice, chopped parsley, and remaining butter cut into small pieces.

Stir until butter is melted and well blended.

Serve hot.

Cooks Comments and Tips

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