precaution is frequently omitted by
English cooks, hence the appalling
taste of imperfectly dissolved flour.
Should the sauce turn lumpy, bring
it very quickly to the boil and let it
bubble a minute or two; sometimes
this eliminates the lumps, but if
they still persist pass the sauce
through a fine sieve into a clean
pan.
SAUCE BÉARNAISE
Even experienced cooks get into
a panic when béarnaise sauce is
mentioned. It is not really so
fearsome to make, but it does
require the cook’s full attention.