Poultry Cream Sauce

Poultry Cream Sauce

80g sliced mushrooms

30g butter

1 clove

220ml white wine

1 shallot finely diced

8 peppercorns

500ml chicken stock

130g creme fraiche

280ml cream

2 eggs yolks

pinch cayenne pepper

pinch salt

Nuts & Bolts

1. In a large pot on medium heat add butter until it foams. Add the shallot and mushrooms and sweat. Crush the peppercorns and clove with a back of a knife and add to the pot.

2. add wine. Let it reduce down almost completely. then pour in the chicken stock.

3. Let the chicken stock reduce almost completely, until a syrup like residue remains.

4. Pour about 150ml of the cream and the creme fraiche. Bring to the boil,, season with salt and cayenne pepper to taste.  

5. Mix with a barmix, then pass through a sieve. return to the pot. 

6. Add the yolks to the remaining cream and stir with a whisk. Add egg yolk -cream to the hot sauce so that it become thick. You should stop cooking the sauce at this stage, otherwise the egg yolk will curdle and the sauce will turn out lumpy and thin.