2 tablespoons butter
2 tablespoons flour
1 ½ cups chicken broth Salt and freshly ground pepper to taste
1 egg yolk
3 tablespoons Four Thieves
Vinegar (below)
1 egg white, beaten stiff but not dry
1. Melt butter in a saucepan over medium heat. Add flour and, stirring constantly with a whisk, make a lightly browned roux. Continue to stir rapidly with a whisk while gradually adding broth. When all the broth is added, boil 4 minutes to reduce the liquid. Season with salt and pepper.
2. Remove from heat and beat a small amount of hot sauce into egg yolk; return mixture to saucepan. Cool thoroughly.
3. Blend sauce into vinegar. Just before serving, fold in beaten egg white.
4. Serve sauce with cold fish or poultry.