Cream Sauce

Ingredients

• two yolks of eggs
• the juice of a lemon
• a quarter of a teaspoonful of salt
• a little white pepper
• a quarter of a pound of hard fresh butter
• half a pint of melted butter

Method

1. 1

   Put the yolks of eggs in a stewpan with lemon juice, salt, and white pepper.

2. 2

   Stir over moderate heat until the butter has melted and thickened with the eggs.

3. 3

   Add melted butter, stir without boiling, and pass through a sieve.

4. 4

   Heat before serving.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 73. The excerpt below is the record exactly as published.

Cream Sauce. Put two yolks of eggs in the bottom of a stewpan, with the juice of a lemon, a quarter of a teaspoonful of salt, a little white pepper, and a quarter of a pound of hard fresh butter, place the stewpan over a moderate fire, and commence stirring with a wooden spoon (taking it from the fire now and then when getting too hot), until the butter has gradually melted and thickened with the eggs — (great care must be exercised, for if it should become too hot, the eggs would curdle, and render the sauce useless) ; then add half a pint of melted but- ter

Cook this with the app: pantry check, scaling, and the assistant.