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Chantilly Sauce

Chantilly sauce is mainly used on poultry dishes.

ingredients

1/2 pint supreme sauce (see below)
1 pint double or whipping cream

for the supreme sauce

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

for the 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

to make chantilly sauce

1. Whip the cream until light and fluffy. Fold into the supreme sauce.

to make 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)

to make voloute sauce

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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