Home › Sauces › Two Yolks of Eggs (Tablespoonful of Cream)

Two Yolks of Eggs (Tablespoonful of Cream)

A tablespoonful of Cream.

A teaspoonful of Lemon-juice.

Dissolve an ounce of butter in a stewpan, add the flour, stir a few minutes without allowing it to brown. Add the chicken stock and stir until it boils. Season with pepper, salt and grated nutmeg. Let it simmer for half an hour. Skim, and finish with a liaison of two yolks of eggs, a tablespoonful of cream, and half an ounce of butter. Stir over the fire until the eggs begin to set, but do not let it boil. Add a teaspoonful of lemon-juice and pass the sauce through a fine strainer or a tammy-cloth. This sauce is the foundation of many fish sauces.