Supreme Sauce for Poultry
Garlic Clove, crushed
fl.oz Chicken Stock
fl.oz. Crème Fraîche
½ teasp Cayenne Pepper or to taste
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.
Add the stock little by little and continue cooking until the sauce thickens.
Remove from heat.
In a bowl, mix the Crème Fraîche with the egg yolks.
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.
with Chicken and Turkey.
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