A versatile sauce.


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


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

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