Chapter IV · Cold Sauces and Compound Butters · No. 123
123—Bohemian Sauce
Put in a bowl one-quarter pint of cold Béchamel, the yolks of four eggs, a little table salt and white pepper. Add a quart of oil and three tablespoonfuls of tarragon vinegar, proceeding as for the Mayonnaise.
Finish the sauce with a tablespoonful of mustard.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 123, p. 48. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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