Chantilly Sauce
Chantilly sauce is mainly used on poultry dishes.
Ingredients
- 1/2 pint supreme sauce see below
- 1 pint double or whipping cream
for the supreme sauce
- 1/2 pint veloute sauce
- 2 egg yolks
- 2 tbsp double cream heavy cream
- 2 tbsp butter
for the veloute sauce
- 2 tbsp butter
- 1 oz plain flour All purpose
- 1 pint white stock
- salt and black pepper
- 1-2 tablespoons single or double cream heavy cream
Instructions
to make chantilly sauce
- Whip the cream until light and fluffy. Fold into the supreme sauce.
to make supreme sauce
- Beat the egg yolks and cream together.
- Blend into the sauce and heat without boiling.
- Stir in the butter (cut into pieces)
to make voloute sauce
- Make the roux with the butter and flour. Gradually stir in the hot stock until the sauce is quite smooth.
- Bring to boiling point, lower the heat, and let the sauce simmer for about 1 hour until reduced by half.
- Stir the sauce occasionally. Strain through a sieve, season to taste, and stir in the cream.
Calories: 2863 kcal
Carbohydrates: 80 g
Protein: 81 g
Fat: 253g
Saturated Fat: 153 g
Trans Fat: 2 g
Cholesterol: 1235 mg
Sodium: 27723 mg
Potassium: 1972 mg
Fiber: 5 g
Sugar: 16 g
Vitamin A: 9550 IU
Vitamin C: 4 mg
Calcium: 510 mg
Iron: 15 mg