Okay, so I’ve been researching “turn of the century” (1900’s) recipes for an upcoming dinner we’ll be cooking, and was intrigued at how cooks from that time period used breadcrumbs and egg yolks as thickeners for sauces.
Made this sauce tonight, incorporating some of those old techniques and, I’m telling ya…amazing!
1 cup chicken stock
dash of black pepper and garlic powder
2 eggs yolks, room temp
2-3 Tbs. fine breadcrumbs
1/4 cup sour cream
Bring stock to a simmer.
Mix egg yolks until smooth and slowly incorporate into the stock, whisking constantly, until smooth.
Whisk in bread crumbs, then sour cream, until smooth. Cook at a low simmer 5-8 minutes until thickened.
Serve over chicken and/or steamed veggies (asparagus or broccoli would be ideal).