Instructions: Finely slice spring onions.

Melt butter in a pan, add peppercorns and spring onions, and saute gently 2 minutes. Add lemon juice, white wine, stock, creams and mustard and bring to the boil. Simmer 2 minutes.

Remove from heat and stir in egg yolks to thicken. Reheat without boiling.

Serve with crumbed veal or chicken, grilled or roast meats.

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