When yolks are to be added to a sauce to thicken it at the last moment, they are generally blended lightly with cream before adding. The way to proceed is this: beat the yolks and stir in the cream. When blended, add a little of the hot sauce to the cream and egg-yolk mixture to raise the temperature of the latter. Now, add this mixture to the sauce while stirring with a whisk over low heat. Stir constantly until the sauce is thickened but do not boil.
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