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  Recipe Home » Sauces » Bonne Femme Sauce
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  Bonne Femme Sauce
  Category: Sauces
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 238
Ingredients:
2 large Egg Yolks
1/2 cup Heavy Cream, Scalded (Heated just until
Bubbles form around the edge of the pan)
2 cup Fish Stock, Heated To Boiling (See Stocks)
2 tbsp Butter
Instructions:
This "housewife's" sauce can be made at the lat minute from
ingredients that are almost always in the refrigerator. Even a plain
piece of fish can become "company fare" when served with a Bonne
Femme Sauce. Make it with chicken stock and serve it over poached
eggs instead of Hollandaise, or pour it over steamed vegetables.

Salt And Freshly Ground White Pepper, To Taste

Beat the egg yolks in a large mixing bowl until light, then whisk in
the scalded cream. Next, pour the boiling stock into the egg mixture
and beat in the butter. Season with salt and pepper and serve
immediately.

Yield: About 2 1/2 cups of sauce.

From The Complete Book Of Sauces by Sallie Y. Williams
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