Sauce Allemande

[Fat Guy]

Sauce Allemande

• 2 c Basic Veloute Sauce
  
• 1 egg yolk
  
• 1/4 c heavy cream
  
• Juice from 1/2 lemon (to taste)
  
• Salt (to taste)
  
• White Pepper (to taste
  

1. In a heat-resistant bowl, whisk egg yolk and 1/4 cream. This is known as a "liason"

2. Bring your veloute back to a simmer temperature (not boiling).

3. Temper your egg mixture by slowing beating in 1/2 cup of hot sauce

This is an important technique AND step. If the liason were poured straight into the hot sauce, the egg/cream mixture would begin to cook and curdle. By pouring a small amount of hot stock into the liason, the temperature of the liason is beginning to be brought up to the temperature of the sauce on the stove.

4. Stir this mixture back into the sauce pan.

5. Stir slowly and bring both up to simmer (do not boil).

6. Add lemon juice, salt, and white pepper.

Keywords: Sauce, eGCI

( RG619 )