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Egg Yolks and Cream
Appears in
By Anne Willan
Published 1989
To enrich and thicken velouté, and occasionally béchamel. Add the mixture just before serving as the sauce may curdle if heated for too long, or reheated. One egg yolk added to one to two tablespoons of cream will thicken 1-2 cups/250-500 ml sauce.
Bring the sauce to a boil. In a separate bowl, whisk the yolks with cream. Stir in some of the hot sauce to cook the mixture partially.
- Off the heat, whisk the mixture into the remaining sauce. Return to the heat and cook, whisking constantly, until the sauce thickens slightly. If the sauce contains no flour, do not boil it as it will curdle. If the sauce is roux-based, bring it just back to a boil after adding the egg yolks and cream. Serve the sauce as soon as possible.
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