Cauliflower Cream Sauce
A rich sauce made by simmering cauliflower with chicken broth and curry until tender, then thickening with cornstarch, egg yolk, and cream.
Ingredients
Cauliflower (cut into small florets, blanched for 2-3 minutes)
to taste
Chicken stock
60 cl
Curry powder
1 pinch
Cornstarch (mixed with 4 tbsp water)
18 g
Egg yolk
1
Heavy cream
10 cl
Salt
to taste
Pepper
to taste
Double cream (if needed to adjust consistency)
to taste
Instructions
1
Prepare the cauliflower
Cut the cauliflower into small florets, blanch in salted boiling water for 2-3 minutes, cool in cold water, then drain.
2
Cook the cauliflower
Add 60 cl of chicken stock and 1 pinch of curry powder to the cauliflower, cook for 20 minutes.
3
Strain
Press the cauliflower through a cloth sieve.
4
Reduce the broth
Reduce the broth to 50 cl.
5
Prepare the starch
Mix the cornstarch with 4 tbsp water, add a small spoonful of the cauliflower broth and stir.
6
Cook the remaining broth
Bring the remaining broth to a boil, slowly pour in the starch mixture while stirring.
7
Combine egg yolk and cream
Mix the egg yolk with 10 cl of heavy cream, add a small spoonful of the hot broth and stir, then return the mixture to the pot.
8
Bring to a boil
Heat and stir constantly, then continue to cook for 3 minutes after reaching a boil.
9
Blend and strain
Blend the cauliflower sauce until smooth, pass through a fine sieve, then chill in the refrigerator until completely cold.
10
Adjust the consistency
Check the consistency; if it is not thick enough, add some double cream.
