Vol-au-vent Sauce
Serves 6-8 people
10-15 min prep
10-20 min 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
- Place the water and Barker’s Professional Cream Style Sauce in a saucepan and bring a simmer.
- 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.
- Season and use as a base sauce for vol-au-vents
