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Sauce with white wine

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Smudge suitable for cooked fish.

Ingredients:

25 g of butter 15 g smooth flour 0.5 l fish stock 2 tbsp white wine 1 pc of egg yolk 1 pc 1 pcs of the tube 1 pcs of the tube citric juice salt

Procedure:

1. Fry finely chopped onion and parsley in some of the melted butter, dust with plain flour and fry lightly
2. Then remove the pot from the stove, stir in the egg yolk beaten with the remaining softened butter and strain
4.

Recommendation:

As a side dish suitable for steamed fish.