Classic French cream sauce.


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


  • Heat the sauce slowly; mix the egg yolks and cream together thoroughly.
  • 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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