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Vol-au-vent Sauce

Serves 6-8 people

10-15mins Prep

10-20mins Cook

This creamy sauce is perfect for filling those delicate puff pastry cases, making for an elegant appetizer or main course.

By Barker's

Ingredients

  • 200 ml Water
  • 250 Barker’s Professional Cream Style Meal Base
  • 30 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

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