8 floz '/2 fl oz to taste to taste
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.
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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WHAT IT IS A three-phase plan that has been likened to the low-carbohydrate Atkins program because during the first two weeks, South Beach eliminates most carbs, including bread, pasta, potatoes, fruit and most dairy products. In PHASE 2, healthy carbs, including most fruits, whole grains and dairy products are gradually reintroduced, but processed carbs such as bagels, cookies, cornflakes, regular pasta and rice cakes remain on the list of foods to avoid or eat rarely.