Tuesday, February 23, 2010

French Poultry Sauce

French Poultry Sauce


3oz Butter
2oz Flour
1 Garlic Clove, crushed
14 fl.oz Chicken Stock
2 Egg yolks
7 fl.oz. Crème Fraîche
½ tsp Cayenne Pepper or to taste


1. Melt 2 oz of the butter in a pan and saute the garlic until soft.
2. Add flour and cook, stirring, for 2 minutes. Do not let it brown.
2. Add the stock and continue cooking until sauce thickens. Remove from heat.
3. In a bowl, mix the egg yolks with the
Crème Fraîche.
4. Gently add the sauce to the Crème Fraîche mixture, contiuously whisking. Return sauce to saucepan and whisk in the remaining butter over a very low heat but make sure does not boil. Season with Salt and Pepper. Serve with Chicken or other poultry.

1 comment:

  1. I like the sound of this sauce. I'm going to have to try this. Thanks!