Vol-au-vent Sauce

Makes 500ml

Ingredients

• 200ml water

• 250g Barker’s Professional Cream Style Meal Base

• 30g butter, diced

• 2 egg yolks

• sea salt

• freshly milled black pepper

Method:

1. Place the water and Barker’s Professional Cream Style Sauce in a saucepan and bring a simmer.

2. Meanwhile, in another saucepan, melt the butter and heat until you get beurre noisette (nut brown butter). Immediately whisk this into the sauce, then whisk in the egg yolks to give it a glossy finish.

3. Season and use as a base sauce for vol-au-vents

This Recipe Uses: