Sauce Parisienne

Step 1

In a 2-3 quart pan melt 4 tbsp butter over moderate heat. When foam subsides, lift off the heat and stir in the flour. Return to low heat and cool, stirring constantly for 1-2 mins. Don't let the roux brown. Remove the pan from heat and slowly pour in the reduced poaching liquid and the milk, whisking constantly. Then return to high heat and cook, stirring constantly with a whisk. When it thickens and comes to a boil, reduce the heat and let it simmer slowly for 1min.

Step 2

Mix egg yolks and 1/4 c cream together in a small bowl and stir into it 2 tablespoons of the sauce, the whisk the now heated egg yolk and cream mixture back into the remaining sauce in the pan. After 30 seconds remove from heat, bring the sauce to a boil, stirring constantly and boil for 30 seconds. Remove from heat and season with lemon juice, salt and pepper. The sauce should coat a spoon