INGREDIENTS

INSTRUCTIONS

For the Bchamel sauce, melt the butter over a low heat in a heavy
saucepan. Add the flour and stir briskly until the mixture is  smoothly
blended without allowing it to change colour. Add the milk  and whisk
well with a wire whisk to prevent any lumps forming; season  with salt
and pepper. Continue to cook until the sauce is the correct
consistency, stirring from time to time so that a skin does not form
on the surface.  To prepare the Hollandaise sauce, pour 3tbsp water
into a pan with a  pinch of ground pepper. Place the base of the pan in
a tepid  bain-marie. In another saucepan, melt the butter without
letting it  get too hot. Beat the egg yolks with 1tbsp water and pour
into the  pan containing the warm water and pepper. With the pan still
in the  bain-marie, whisk the sauce until the yolks are the consistency
of  thick cream. Add the melted butter slowly, whisking all the time.
Add  2tbsp water, drop by drop then adjust the seasoning and add the
lemon  juice.  DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited.
All rights  reserved. Carlton Food Network http://www.cfn.co.uk/
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Nutrition (calculated from recipe ingredients)
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Calories: 4548
Calories From Fat: 4143
Total Fat: 470.7g
Cholesterol: 2102.8mg
Sodium: 343.2mg
Potassium: 1011.3mg
Carbohydrates: 60.1g
Fiber: 1.3g
Sugar: 27.4g
Protein: 39g