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| Creamy Chicken Sauce |
INGREDIENTS
1 quart chicken
2 egg yolks
1/2 cup heavy cream
1-1/2 teaspoons lemon juice
Salt to taste
White pepper to taste
METHOD
Place the Chicken in a saucepan and bring to a simmer; reduce very slightly.
Beat the yolks and cream together in a stainless steel bowl. Temper the liaison by slowly adding a small amount of the stok; repeat until you've incorporated about a third of the sauce into the liaison. Slowly stir the liaison back into the pan.
Reheat to a very low simmer. Do not bring to a boil. Add the lemon juice, salt and pepper to taste. Strain through cheesecloth.
This is an incredibly tasty sauce!
