Allemande sauce - joël robuchon recipe
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Recipe by: joel-robuchon
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Main Ingredients:
1 quart veal (or chicken) velouté 2 egg yolks 1/2 cup heavy cream 1-1/2 teaspoons lemon juice Salt to taste White pepper to taste
Cooking Preparation of the Recipe:
Place the veloute in a saucepan and bring to a simmer; reduce very slightly.Beat the yolks and cream together in a stainless steel bowl. Temper the liaison by slowly adding a small amount of the hot veloute; repeat until you've incorporated about a third of the sauce into the liaison. Slowly stir the liaison back into the pan.Reheat to a very low simmer. Do not bring to a boil. Add the lemon juice, salt and pepper to taste. Strain through cheesecloth.This is an incredibly tasty sauce!
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