Allemande

Ingredients

• 1 qt veal velouté
• 2 egg yolks
• ½ C heavy cream
• 1½ tsp lemon juice
• Salt and white pepper to taste

Directions

1. Reduce Sauce: Bring the velouté to a gentle simmer and reduce slightly.
2. Make Liaison: Whisk egg yolks and cream together in a stainless-steel bowl.
3. Temper: Slowly whisk a small amount of hot velouté into the liaison. Repeat until about ½ of the sauce is incorporated.
4. Combine: Gradually stir the tempered liaison back into the saucepan.
5. Heat Gently: Reheat to a very low simmer - do not boil.
6. Finish: Add lemon juice, salt, and pepper to taste. Strain through cheesecloth.
7. Variation: Chicken velouté may be used if that's what you have.

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