Avignon Sauce is a traditional British recipe for a classic white sauce made from a soubise and bechamel base that's flavoured with garlic and parmesan cheese and thickened with an egg liaison and which is typically used to accompany game meats, sweetbreads and meat-based croquettes. The full recipe is presented here and I hope you enjoy this classic British version of: Avignon Sauce.
For the Egg Liason:
2 egg yolks
45g butter
generous pinch of cornflour (cornstarch)
finely chopped parsley, to garnish
Method:
Combine the Soubise purée, béchamel sauce and garlic in a pan along with the Parmesan cheese and olive oil. Bring the mixture to a boil then take off the heat.
Now, in a bowl, cream together the egg yolks and 1 tbsp of the butter. Whisk in 1 ladle of the sauce stock then add the egg mixture back to the pan, a little at a time, whisking thoroughly to combine. Transfer the resultant sauce to a bain-marie (double boiler) over a pan of hot (but not boiling) water. Whisk in the remaining butter a little at a time then season and continue cooking until the sauce reaches the consistency of thick cream. Stir through the parsley and serve immediately.
