to take to boiling the liter of the sauce veluoté, to reduce it until it acquires the consistency of a little fluid cream, removing of continuous with a wood spatula.

the sauce will become shining and must be adhered to the spatula, in a bowl or small salad bowl, put

5 egg yolks, pulgarada of pepper just ground, a scraping of nut nutmeg, average lemon juice teaspoon and teaspoons of fresh butter.

to beat the yolks of eggs, once beaten to add a little veluoté and then, maintaining separated from the fire, to slowly spill in her the attachment, as much fighting themselves energetically when warming up.

to warm up to smooth fire until the boiling, and it without stopping beating a single moment.

to separate immediately from the fire, to pass through estemeña or fine strainer, to gather it in a terrina and to continue removing until one has cooled off completely.

when the moment has arrived from its use, to verify the sazonamiento and to incorporate to him, with the brasera to the fire,

100 gr. of fresh butter.

after bound it does not have to boil. special for meats. if veluoté by veluoté of fish changes, will be used for fish.