Villeroy Sauce
Paula Maguire
from La Cuisine by Raymond Oliver
This is a veloute sauce which is brought to the simmering point and essence
of truffles and optional essence of ham is added. Then the sauce is removed
from the heat and creme fraiche is stirred into it. Note: essence of ham is
a reduced ham stock which is quite salty. If using essence of ham, do not
salt the veloute.
1 cup thick veloute (recipe follows)
1 Tbsp essence of truffle (or juice from canned truffles)
Optional: 1 Tbsp. creme Fraiche (recipe follows)
Veloute sauce: (makes 4 cups)
4 cup chicken stock (if using canned broth, reduce 6-8 cups to 4 so that you
have a concentrated stock)
6 Tbsp butter
6 Tbsp flour
6 egg yolks
1 cup heavy cream
salt
freshly ground white pepper
Optional: juice of 1 lemon
Prepare a roux with butter and flour. Moisten the roux with a little of the
stock. Then gradually stir all of stock into roux. Cook about 10 minutes.
Blend the egg yolk with the cream and, off heat, stir them into sauce. (I
suggest you add a little of the sauce to the egg mixture to bring it up to
roux temp. and then add to roux, stirring constantly). Bring the mixture to
just boiling, stirring constantly. Remove from heat and season with salt
and pepper. May add lemon juice at this point, if desired.
Creme fraiche (French heavy or double creme)
Allow American heavy cream and a tiny amount of buttermilk to stand at room
temperature until the cream thickens. Use 1 tsp. buttermilk for each cup of
cream. Heat it in a saucepan until it is lukewarm (85 degrees F), pour it
into a glass container and let stand until thickened. Room should not be
below 60 or above 85 degrees. Stores in refrigerator for about a week.
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