MirepoixVelouté thickened a second time with yolks and cream. A liaison, not a reduction — and it can never be boiled again.
| Time | |
|---|---|
| Servings | 4 |
| Difficulty | Medium |
| Equipment | Saucepan, bowl, fine sieve |
| Mother sauce | Velouté |
- 500 ml — light chicken stock
- 25 g — butter
- 25 g — plain flour
- 2 pc — egg yolk
- 80 ml — double cream
- 5 ml — lemon juice
- Make a velouté and hold it just below a simmer. Beat the yolks and cream together in a bowl.
- Temper: ladle a little hot sauce into the yolks while whisking, three times, before pouring the mixture back. Skipping this is the single most common way to end up with sweet scrambled egg.
- Bring it to 82 °C and no further. Past 85 °C the yolk sets and the sauce grains; there is no rescue.
Blanquette de veau, poached chicken, vegetables in cream.
Compared with Velouté
- Added: egg yolk 2 pc, double cream 80 ml, lemon juice 5 ml
- Not used: button mushrooms, salt, white pepper
- Different amount: light chicken stock 500 ml (Velouté: 550 ml)
- Same amount: butter 25 g, plain flour 25 g
Both recipes serve 4.
- One serving (1 of 4): light chicken stock 125 ml, butter 6.25 g, plain flour 6.25 g, double cream 20 ml, lemon juice 1.25 ml
- Double batch (8 servings): light chicken stock 1,000 ml, butter 50 g, plain flour 50 g, egg yolk 4 pc, double cream 160 ml, lemon juice 10 ml
In the same library
- Aurore — 40 min · Easy
- Hollandaise — 20 min · Hard
- Normande — 40 min · Hard
- Poulette — 30 min · Medium
- Suprême — 45 min · Medium
- White wine sauce — 30 min · Medium
Source · Mirepoix · Auguste Escoffier, Le Guide Culinaire (1907), no. 26