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Supreme Sauce

Sauce for Eggs, Poultry and Vegetables

ingredients

1/2 pint Veloute sauce
2 egg yolks
2 tablespoons double cream (heavy cream)
2 tbsp (1 oz) 25 g butter

to make veloute sauce

2 tbsp (1 oz) 25 g butter
1/4 cup (1 oz) 30 g plain flour (All purpose)
1 pint white stock
salt and black pepper
1-2 tablespoons single or double cream (heavy cream)

method

For the Supreme Sauce 1. Beat the egg yolks and cream together.
2. Blend into the sauce and heat without boiling.
3. Stir in the butter (cut into pieces)

Veloute Sauce To make 1/2 Pint (600 ml)
1. Make the roux with the butter and flour. Gradually stir in the hot stock until the sauce is quite smooth.
2. Bring to boiling point, lower the heat, and let the sauce simmer for about 1 hour until reduced by half.
3. Stir the sauce occasionally. Strain through a sieve, season to taste, and stir in the cream.

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