300ml veal or chicken velouté
70ml heavy cream
1 egg yolk
1/2 lemon’s juice
salt and white pepper to taste


  1. In a heavy-bottomed saucepan, heat the velouté over medium-high heat. 
  2. Beat together the cream and egg yolks until smooth.
  3. Slowly add about a cup of the hot velouté into the eggs, whisking constantly so that the egg yolks don’t curdle from the heat.
  4. Now gradually whisk the warm mix back into the rest of the velouté.
  5. Bring the sauce back to a gentle simmer for just a moment, but don’t let it boil.
  6. Season to taste with salt, white pepper and lemon juice. Strain and serve right away.

Use straight away, or store in a thermos flask if you want to prepare it ahead of use: it cannot be reheated though, or the eggs will separate!