Sauce for boiled chicken

Ingredients

• 3 gFlour
• 15 gButter
• 300 mlChicken broth
• 3 pcsEgg yolk
• 0.5 gNutmeg
• 15 mlLemon juice
• 2 gSalt
• 3 gParsley
• 10 gCapers

Instructions

1. 1

   Make a roux

   • Melt the butter in a small saucepan over medium heat.
   • Add the flour and cook, stirring, for 1–2 minutes until fragrant but not browned.
2. 2

   Add stock

   • Gradually whisk in the chicken stock to avoid lumps.
   • Bring to a simmer and cook gently for 3–5 minutes until slightly thickened.
3. 3

   Season and thicken with yolks

   • Stir in nutmeg, lemon juice and salt.
   • Temper the 3 egg yolks with a little hot sauce, then stir the yolk mixture back into the pan.
   • Warm gently (do not boil) until the sauce is creamy and thickened.
4. 4

   Finish

   • Fold in chopped parsley or add capers to taste.
   • Serve warm (not hot) with the boiled chicken.