Butter in a saucepan become hot, add the flour and stir in without browning, then gradually stir in fish stock and white wine in small amounts, whisking the sauce smooth in between each. Gently bubble the finished sauce for 10 min, stirring constantly with the whisk. Then remove from the heat and add the yolks at the beginning and the butter at the end (if this is too many calories for you, you can also omit the second unit of butter).
Use sherry instead of wine, but then only an eighth of a liter, but more fish broth **.
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