Provence Sauce, “Sauce Provençale Chaude.” (Cataldi.)
A hot white sauce for braised pork chops, also for pork cutlets —latter not “panés.”
The yolks of 2 eggs are put into a small stewpan in the bain-marie with about 2 teaspoonfuls of Sauce Velouté (see Sauces for Meat). Stir it together till it becomes thick; then add 4 tablespoonfuls of fresh olive oil and ½ a teaspoonful of pimento powder (“piment enragé”) a powder made of mace and cloves, peppercorns, cayenne pepper, pepper, and shallot (the French use garlic), the whole thoroughly pounded, no lumps, and mixed together.
Season and serve.
Beware of lumps, if the sauce is home-made!