Allemande Sauce

2 qt

8 floz '/2 fl oz to taste to taste

Metric

Ingredients

2 L Veal veloute (see note) Liaison:

4 Egg yolks

250 mL Heavy cream

15 mL Lemon juice to taste Salt to taste White pepper

Per 1 ounce:

Calories, 40; Protein, 1 g; Fat, 3.5 g (72% cal.); Cholesterol, 25 mg; Carbohydrates, 2 g; Fiber, 0 g; Sodium, 20 mg.

Procedure

1. Review instructions for incorporating a liaison (p. 165).

2. Place the velouté in a saucepan and simmer a few minutes over moderate heat until slightly reduced.

3. Beat the egg yolks and cream together in a stainless-steel bowl.

4. Temper the liaison by slowly beating in about one-third of the hot sauce. Then slowly stir this mixture back into the sauce in the pan.

5. Reheat to just below simmering. Do not boil.

6. Add lemon juice, salt, and white pepper to taste and strain through cheesecloth.

Note: Allemande sauce, strictly speaking, should be made with veal velouté. However, as a chicken velouté is much more common in North America, allemande sauce and the small sauces derived from it are often made with chicken velouté.

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