Creamy White Wine Sauce

Place a pan over a medium heat and add the butter.

When the butter has melted, add the flour and stir in well. This make a simple roux.

Add the chicken stock slowly stirring constantly making sure that no lumps are in the sauce.

Add the white wine and bring to a boil.

In a small mixing bowl, add the cream and the egg yolk and gently whisk until combined.

Again slowly add the egg/cream mixture to the sauce stirring thoroughly.

Taste and season with salt and ground black pepper accordingly.

Serve hot over the main course.