Sauce Parisienne

• 2 egg yolks
• ½ cup heavy cream
• 2 cups medium-thick velouté</

Beat the egg yolks and the cream together, then beat in a little of the hot sauce with a wire whisk (this will prevent the eggs scrambling) before beating the egg/cream mixture into the sauce. Last, beat in the butter spoon by spoon and use the sauce at once. (If necessary, you may hold the sauce in a double boiler or bain marie for an hour before adding the butter enrichment at the last