White Wine Sauce

A versatile sauce.


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


  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.


Use your RTE ID to Join

  • Upload your style photos
  • Create and save recipes
  • Review and Comment
  • Have your say
help Whats this?
Don't have an RTE ID? register