Cream Sauce, Warm

This delicate sauce is best made fresh and served immediately. If necessary, the cream and sugar base can be prepared up to 2 hours ahead and kept at room temperature. Beat and add the egg whites just before final heating and serving.

This sauce does not store well due to the uncooked egg whites and delicate emulsion. It should be consumed within 2 hours of preparation and kept warm (not hot) in a water bath. Do not refrigerate and reheat, as the texture will break down and separate.