Chantilly Sauce recipe
information
Chantilly sauce is mainly used on poultry dishes.
ingredients
1/2 pint supreme sauce (see below)
1 pint double or whipping cream
1 pint double or whipping cream
for the supreme sauce
1/2 pint veloute sauce
2 egg yolks
2 tbsp (1 oz) double cream (heavy cream)
2 tbsp (1 oz) 25 g butter
2 egg yolks
2 tbsp (1 oz) double cream (heavy cream)
2 tbsp (1 oz) 25 g butter
for the veloute sauce
2 tbsp (1 oz) 25 g butter
1/4 cup (1 oz) 30 g plain flour (All purpose)
1 pint white stock
salt and black pepper
1-2 tablespoons single or double cream (heavy cream)
1/4 cup (1 oz) 30 g plain flour (All purpose)
1 pint white stock
salt and black pepper
1-2 tablespoons single or double cream (heavy cream)
method
to make chantilly sauce
1. Whip the cream until light and fluffy. Fold into the supreme sauce.to make supreme sauce
1. Beat the egg yolks and cream together.2. Blend into the sauce and heat without boiling.
3. Stir in the butter (cut into pieces)
to make voloute sauce
1. Make the roux with the butter and flour. Gradually stir in the hot stock until the sauce is quite smooth.2. Bring to boiling point, lower the heat, and let the sauce simmer for about 1 hour until reduced by half.
3. Stir the sauce occasionally. Strain through a sieve, season to taste, and stir in the cream.
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
