Sauce Supreme

Classic French cream sauce.


  • 450 ml sauce veloute
  • 3 egg yolks
  • 4 tblsp cream


  1. Heat the sauce slowly; mix the egg yolks and cream together thoroughly.
  2. Remove the sauce from the heat and add three or four tablespoons, one at a time, to the egg and cream mixture.
  3. When it is well mixed, return it to the saucepan.
  4. Reheat the sauce gently, until boiling point is nearly reached.
  5. Do not allow to boil.


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