NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- butter200 g
- double cream200 ml
- egg yolk6–8
- black pepper
- nutmeg, ground
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Melt the butter—it should not get brown, just melted.
Add the cream and the egg yolks.
Add the pepper and the nutmeg.
Heat up with a finger in the sauce and do not stop mixing.
When you cannot bear the heat, remove from the heat and serve.
Region evidence: no stated origin (basic dish)
