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.