ROYALE SAUCE

Cook together half a cupful of butter and the beaten yolks of three eggs until the yolks begin to thicken. Take from the fire and add by degrees two tablespoonfuls of tarragon vinegar, two tablespoonfuls of Indian soy, one finely chopped small pickle, and cayenne and salt to season. Mix thoroughly and cool. Serve cold.


Related posts:

  1. HOLLANDAISE SAUCE
  2. PIQUANT SAUCE
  3. PIQUANT SAUCE
  4. BEARNAISE SAUCE
  5. BOMBAY SAUCE