Sunday, August 16, 2009

Cream Sauce

Serves: 10
Fibre 0g, protein 1g, fat 13g
Calories/serving: 121
WWpoints per serving: 2
• 120g/4 1/2oz unsalted butter
• 3 egg yolks
• 60ml/2floz water
• 60ml/2floz nutmeg to garnish
1. Place the butter in the top of a double boiler over hot ( but not boiling) water. Add the egg yolks one at a time, beating constanty with a rotary or hand electric beater. Add the water and cream and continue to beat until the sauce thickens, witch should take 7 to 10 minutes. Sprinkle with nutmeg as a garnish, if desire.

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