Summary

Ingredients

• 5 egg (s)
• 4 tablespoon butter
• 8 tablespoon flour
• 500 ml water
• 1 ½ tablespoon lemon (s)
• 1 ½ tablespoon vinegar
• 2 tablespoon sugar
• 1 tablespoon salt

Print Recipe Pin Recipe

Instructions

1. Make a roux out of butter and flour and stir in the water with a whisk. Wait until it boils up and becomes creamy.
2. Now add all the other ingredients except for the eggs. To taste. When the sauce is seasoned and found to be good, use a lot of skill (egg yolks should stay whole) to add the raw eggs to the sauce and stir very carefully with a spoon. Ideally, the egg white will flocculate and the yolk will stay whole.
3. Bring to the boil again briefly and serve with parsley potatoes.
4. It is still common here today because my children really like to eat it.
5. The amount of ingredients is just a guideline, I`ll do it for you!