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Missing an Ingredient? www.UKFoodOnline.co.uk |
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Supreme Sauce for Poultry HT ACC 15mins Hot Savoury Sauces Accompaniment Ingredients 75g/3oz Butter 50g/2oz Flour 1 Garlic Clove, crushed 400ml/14 fl.oz Chicken Stock 2 Egg yolks 200ml/7 fl.oz. Crème FraîcheSalt ½ teasp Cayenne Pepper or to taste Instructions 1. Melt 50g/2oz of the butter in a saucepan fry the garlic for a few minutes until soft.
2. Add the flour and cook, stirring, for 1-2 minutes without browning. 2. Add the stock little by little and continue cooking until the sauce thickens. Remove from heat. 3. In a bowl, mix the Crème Fraîche with the egg yolks. 4. Carefully add the sauce to the Crème Fraîche mixture, whisking all the time then return the sauce to the saucepan and whisk in the remaining butter over a very low heat. Do not boil. Season with Salt and Cayenne. Serve with Chicken and Turkey.
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