Chantilly Sauce

Chantilly Sauce

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Chantilly sauce is mainly used on poultry dishes.
Calories: 2863


  • 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


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
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