2 cups stock, 1 tablespoon mustard, 1/2 tablespoon flour, 1/2 tablespoon oil, 1/4 cup wine, 2-3 lemon wedges, 3 sugar cubes, 3-4 egg yolks

In 2 cups of broth, stir 1 tablespoon of prepared mustard, 1/2 tablespoon of flour and butter. Boil all this to 1.75 cups, pour in 1/4 cup of table wine, put 2-3 slices of lemon and 3 pieces of sugar, boil. Then dilute 3-4 yolks with 1/2 cup of this sauce, dilute the rest, cook, but do not let it boil. Pour them over boiled or fried fish. Sometimes 3 tablespoons of capers are added.