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See below ingredients and instructions of the recipe
2 lg Egg Yolks -of the pan)
1/2 c Heavy Cream, Scalded (Heated 2 c Fish Stock, Heated To
-just until -Boiling (See Stocks)
Bubbles form around the edge 2 tb Butter
This "housewife's" sauce can be made at the lat minute from ingredients
that are almost always in the refrigerator. Even a plain piece of fish can
become "company fare" when served with a Bonne Femme Sauce. Make it with
chicken stock and serve it over poached eggs instead of Hollandaise, or
pour it over steamed vegetables.
Salt And Freshly Ground White Pepper, To Taste
Beat the egg yolks in a large mixing bowl until light, then whisk in the
scalded cream. Next, pour the boiling stock into the egg mixture and beat
in the butter. Season with salt and pepper and serve immediately.
Yield: About 2 1/2 cups of sauce.
From The Complete Book Of Sauces by Sallie Y. Williams
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million

English celebrity chef also known as The Naked Chef. BBC food television shows.

Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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