1 lg. cauliflower (about 1 1/2 lb.)
2 c. chicken stock
2 c. cold water
4 tbsp. butter
1/3 c. flour
1 c. milk
1 tsp. salt
1/4 tsp. white pepper
1/8 tsp. nutmeg
1 egg yolk
1/4 c. lemon juice

Cook cauliflower in water and stock until almost done. Set aside. Reserve liquid.

Make roux in saucepan, with butter and flour. Add reserved liquid and milk. Thicken. Add chopped cauliflower, salt and pepper, nutmeg. Run through blender, briefly. Return puree to pan. Beat egg yolk. Add to hot sauce. Cook 2 to 3 minutes.

DO NOT BOIL. Add lemon juice. Taste for seasoning. Serve.