Delicious with poached fish, in a seafood casserole, or as a base for fish chowder.

1/2 c. flour
1 stick (1/4 lb) butter
4 c. clam juice
1/2 c. half & half
1 egg yolk
1/4 c. white wine
1 tsp. chopped onions

Melt butter in saucepan; add chopped onions. Add flour, stirring until mixture is well blended, about 3 minutes. Add heated clam juice; bring to a boil. Add half and half and bring to a boil again, stirring constantly.

Add white wine; simmer for 20 minutes. Remove from flame; add egg yolks and whip well. Add lemon juice; taste for flavor. Strain through a sieve. Makes about 4 1/2 cups.

Variation: Bonne Femme Sauce (White Wine Sauce with Mushrooms) : To 4 cups prepared white wine sauce, add 1/4 pound sliced, sauteed mushrooms. Serve with poached fish, seafood. Makes about 4 cups.