| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Seafood |
|
Sauces |
6 |
Servings |
INGREDIENTS
| 2 |
lg |
Egg Yolks |
| 1/2 |
c |
Heavy Cream, Scalded (Heated just until |
|
|
Bubbles form around the edge of the pan) |
| 2 |
c |
Fish Stock, Heated To Boiling (See Stocks) |
| 2 |
tb |
Butter |
INSTRUCTIONS
This "housewife's" sauce can be made at the lat minute from ingredients
that are almost always in the refrigerator. Even a plain piece of fish can
become "company fare" when served with a Bonne Femme Sauce. Make it with
chicken stock and serve it over poached eggs instead of Hollandaise, or
pour it over steamed vegetables.
Salt And Freshly Ground White Pepper, To Taste
Beat the egg yolks in a large mixing bowl until light, then whisk in the
scalded cream. Next, pour the boiling stock into the egg mixture and beat
in the butter. Season with salt and pepper and serve immediately.
Yield: About 2 1/2 cups of sauce.
From The Complete Book Of Sauces by Sallie Y. Williams
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