Translated as "German sauce," this silky, traditional French sauce is enriched with egg yolks and cream and flavored with a hint of mushroom and lemon. Serve it as is with chicken or vegetables or try adding chopped fresh herbs or minced capers to make a delicious variation.
2 teaspoons Fond de Poulet Gold® dissolved in 2 cups hot water
2 egg yolks
1/4 cup heavy cream
1 teaspoon Essence de Champignon Gold®
2 teaspoons lemon juice
Salt and ground black pepper
2 tablespoons unsalted butter (optional)
In a medium saucepan, combine the velouté sauce and diluted Fond de Poulet Gold®. Bring the mixture to a rapid simmer over medium heat and cook until it is reduced by 1/2, to about 2 cups.
In a mixing bowl, whisk together the egg yolks and cream. Gradually whisk in 1 cup of the reduced velouté and stock. Reduce the heat under the saucepan to low and whisk this mixture into the velouté and stock remaining in the saucepan. Keep the sauce at a bare simmer, whisking constantly, and cook until it has thickened slightly.
Remove the sauce from the heat and whisk in the Essence de Champignon Gold® and lemon juice. Season to taste with salt and pepper, and whisk in the butter if you choose to add it.
Be sure not to boil the sauce after the egg yolks have been added. If the yolks are exposed to too much heat, they will curdle, causing the sauce to break.