Wayne Gisslen

Allemande Sauce

Preparation info

  • 2 qt

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Review instructions for incorporating 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 slowly beating in about one-third of the hot sauce. Then slowly st

Per 1 fl oz (29.57 mL): Calories, 40; Protein, 1 g; Fat, 3.5 g (72% cal.); Cholesterol, 25 mg; Carbohydrates, 2 g; Fiber, 0 g; Sodium, 20 mg.