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Recipe : *** Stock and Egg Yolk Sauce

Stock and Egg Yolk Sauce
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Course:
Sauce

Practical information

  • Prep time
    15 min
  • Cooking
    1 h 30
  • Ready in
    1 h 45
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             
 
I have not seen a modern recipe for this sauce, and the original gave no indication as to what foods should be served with it. I decided to test it with a mild-flavored fish, but it would be fine for any light-flavored meat, as well.
 

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Egg Cheese and Diary
Tags:
egg, sauce, fish, meat, tea

Recipe's Ingredients

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  • 2 slices lemon, peel removed
  • 2 cloves
  • ½ fresh bay leaf
  • 4 sprigs fresh flat-leaf parsley
  • 1 green onion
  • ½ unpeeled, yellow onion
  • fine salt and coarsely ground black pepper
  • 1 hard-cooked egg yolk, sieved
  • 1 teaspoon flat-leaf parsley, finely minced
  • 250 ml chicken stock
  • 130 ml white wine

  • Recipe preparation steps

  • 1
    Place the stock, wine, lemon slices, cloves, bay leaf, parsley sprigs, and onions in a saucepan over medium heat and bring to a boil. Reduce the heat and simmer until reduced and more sauce-like, about 90 minutes.
  • 2
    Strain the sauce and discard the solids. Return the liquid to a clean saucepan and reheat. Season with salt and add some pepper. Add the egg yolk, minced parsley, and serve
  • Ready !