Cream Cheese Sauce

With the whisks of a hand mixer, whisk together the water, egg yolks and cornstarch. Place the saucepan on the stove top and continue whisking on high speed until the foam settles. Immediately remove from the heat. The sauce will have become creamy. Fold in softened butter, crème fraîche and the grated cheese and season with salt, pepper and nutmeg.

The fine sauce goes well with steamed fish as well as short fried meat or simply with cooked, peeled potatoes and leaf salad. You can vary it as you wish: for example with 2 tbsp. tarragon, dill or parsley and chives or by replacing some of the water with wine.

Our tip: Always use fresh chives if possible!

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