| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Dairy, Eggs | Saucesand, Dressings | 1 | servings | |
INGREDIENTS
| 1 | tb | Flour |
| 2 | tb | Butter |
| 1 | c | Stock: chicken; fish etc… |
| 1 | c | Cream |
| 2 | Egg yolks | |
| 1 | tb | Lemon juice |
| Salt and pepper; to taste |
INSTRUCTIONS
1. Me;t butter in a small saucepan. 2. Add flour and stir 2 minutes over medium heat. 3. Add stock (fumet) stirring vigorously not to form lumps. ( Or half stock, half milk) 4. Let thicken over high heat for 1 minute. 5. Stir yolks into cream and add to sauce. Turn off heat at once. 6. Check seasoning and add lemon. NOTES : Fumet is the cooking liquid of the food you are making the sauce for. Recipe by: ELLE, fiches de cuisine Posted to KitMailbox Digest by J Pellegrino <[email protected]> on Sep 08, 1998, converted by MM_Buster v2.0l.
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