« back to encyclopedia search results
A warm emulsion sauce, made with egg yolks and butter, flavoured with lemon juice. Ideal served with fish, chicken or vegetables. For a recipe, see Gourmet Britain Recipe section. Also see 'Arrowroot'; 'Bain-marie'; 'Cornflour'; 'Simmer'
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.