Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: The Complete Book of Sauces by Sallie Y. Williams
Servings: about 2½ cups
This "housewifes" sauce can be made at the last 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.
2 large egg yolks
2 cups fish stock, heated to boiling
½ cup heavy cream, scalded, heated just until bubbles form around the edge of the pan
2 tablespoons butter
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