DIRECTIONS:
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In a saucepan melt the butter over high heat, until it begins to foam.
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Reduce the heat to medium, add the flour, and cook the "roux", uncovered,
for 5 minutes, stirring constantly with a wooden spoon.
-
Remove the saucepan from the heat and add one cup hot chicken stock. Stir
with a wooden spoon until well blended.
-
Reduce the heat to low, return the saucepan to the stove and add the remaining
chicken stock, one cup at a time, stirring constantly.
-
Add 1/4 cup cream and season the sauce to taste with salt, pepper and cayenne
pepper.
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Bring the sauce to a boil over high heat, reduce the heat to low and simmer
the sauce, uncovered, for 30 minutes stirring occasionally.
-
Remove the saucepan from the heat.
-
Before serving, combine the 2 egg yolks and 1 tablespoon 15 % cream in
a small mixing bowl.
-
Blend the egg yolk and cream mixture into the sauce with a whisk and serve
immediately.
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