White Wine Sauce

A versatile sauce.

Ingredients


  • 575 ml sauce veloute
  • 225 ml white wine
  • 3 eggs yolks
  • 4 tblsp cream

Method

  1. Bring the sauce to the boil.
  2. Remove from the heat and stir in the wine.
  3. Mix egg yolks thoroughly with the cream.
  4. Remove the sauce from the heat and add three or four tablespoons, one at a time, to the egg and cream mixture.
  5. When it is well mixed, return it to the saucepan.
  6. Reheat the sauce gently, until boiling point is nearly reached. Do not allow to boil.




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