Witte Wijnsaus

== Description ==
This white wine sauce goes well with calf's tongue or fine such as turbot, plaice, cod and eel.
== Ingredients ==
* 4½ dl or meat stock
* 30 g butter
* 30 g flour
* 1 egg
* ½ dl white wine
* some cream
* salt to taste
== Directions ==
# Melt the butter in a clean, smooth pan. 
# Add the flour and mix the flour and butter to a white mass. 
# Then add the boiling water or meat stock in small amounts, stirring well and in between bringing the sauce back to the boil. 
# Then leave to boil for 10 minutes and season with salt.
# Take the sauce off the heat add part of the warm sauce to the beaten egg in small amounts. 
# Once well beaten, add this back to the rest of the sauce and then whilst beating add the white wine in.
Category:Dutch Sauces
Category:White wine Recipes
Category:Egg Recipes
Category:Stock and broth Recipes