Sauce Flamande

Ingredients

• 4 Egg Yolks
• Juice of 1/2 a Lemon
• A Pinch of Nutmeg
• A Tablespoon of Vinegar
• Butter

Directions

1. Beat the egg yolks.
2. Juice one half of a lemon.
3. In a saucepan, combine the egg yolks, lemon juice, pinch of nutmeg (not enough to be detected), vinegar, and a good-sized piece of butter.
4. Set the saucepan onto a gentle fire (low heat) and stir well. Do not let the mixture boil.

Source — Creole Cookery Book
Prepared by Claire Dorsett
Louisiana Anthology
December 06, 2020