Allemande Sauce

Preparation info

  • Yield:

    2 qt

    • Difficulty

      Easy

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
2 qt

Method

Procedure

  1. Review instructions for incorporating liaison (see Procedure for Using Liaison).
  2. Place 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 slowl