Title: Bonne Femme Sauce
Categories: Sauce
Yield: 6 Servings

2	lg	Egg Yolks
1/2	c	Heavy Cream, Scalded (Heated just until
		Bubbles form around the edge of the pan)
2	c	Fish Stock, Heated To Boiling (See Stocks)
2	tb	Butter

This "housewife's" sauce can be made at the lat minute from ingredients that are almost always in the refrigerator. Even a plain piece of fish can become "company fare" when served with a Bonne Femme Sauce. Make it with chicken stock and serve it over poached eggs instead of Hollandaise, or pour it over steamed vegetables.

Salt And Freshly Ground White Pepper, To Taste

Beat the egg yolks in a large mixing bowl until light, then whisk in the scalded cream. Next, pour the boiling stock into the egg mixture and beat in the butter. Season with salt and pepper and serve immediately.

Yield: About 2 1/2 cups of sauce.

From The Complete Book Of Sauces by Sallie Y. Williams

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