Based on a light-colored veloute sauce, but thickened with egg yolks and heavy cream.
Ingredients
2 Cups Velout Sauce
1/4 Cup Heavy Cream
1 Egg Yolk
Salt
White Pepper
Lemon juice
Instructions
- Bring the veloute to a boil then lower heat to a simmer and reduce for about 5 minutes.
- In a separate bowl, beat together the cream and egg yolk until smooth. This is called a “liaison”.
- Slowly add about a cup of the hot velouté into the liaison, whisking constantly so that the egg yolk doesn’t curdle.
- Slowly whisk the liaison back into the veloute.
- Bring the sauce back to a gentle simmer for just a moment, but don’t let it boil.
- Season with salt, white pepper, and lemon juice. Strain.