Ingredients
2 tbsp (25 mL) butter 1 tbsp (22 mL) flour 1 cup (250 mL) chicken stock 2 lemons 2 egg yolks Salt and freshly ground pepper An assortment of hot cooked vegetables - asparagus, artichokes, peas, sugar snap peas, favas and French green beans.Description
This Sauce Highlights Spring Vegetables And Is Less Rich And Less Trouble Than Hollandaise Sauce. You Can Serve It With Steamed Asparagus Or Artichokes Or A Mixture Of Green Vegetables. The Vegetables Can Be Cooked Ahead Of Time And Reheated In A Large Fr
Liquor Control Board Of Ontario
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