Easy Veloute Sauce
|Chicken stock/Broth||1 Cup (16 tbs)|
|Whipping cream||2 Tablespoon|
Melt butter in small saucepan; remove from heat.
Add flour; stir with wire whisk.
Add stock gradually; stir constantly over moderate heat.
Add about 3 tablespoons hot sauce to combined egg yolk and cream; stir together.
Return to remaining hot sauce.
Do not let sauce boil after egg yolk and cream have been added.