The sauce should stay just below the boiling point as it simmers.
Allowing the dairy to separate can also affect the flavor of your sauce, so watch the sauce vigilantly.
Try using a wooden spoon to stir the sauce as it reduces.
Make sure you test the thickness of your sauce by tasting it every 10 minutes. This can help you prevent overcooking it.
In general, you will want to use about 4 teaspoons or 20 mL of slurry for every liter or quart of cream sauce.
If you want to further develop the flavor of the roux, you can cook it for a couple of minutes before adding it to the cream sauce. [7] X Research source You will need anywhere from 2-4 tablespoons or 30-60 mL of roux to thicken each cup or 250 mL of cream sauce.
You will need about 2 tablespoons or 30 mL of slurry for each cup of sauce. Keep in mind you may want to use more or less slurry, depending on how thick you want the cream sauce to be.
You may not need to use all of the egg yolk liquid to thicken the cream sauce. Whisk in as little or as much of the egg yolk liquid as is necessary to reach your desired thickness.
You can add multiple balls of kneaded butter to reach the consistency you desire. Make sure you only add one ball of kneaded butter at a time.
