Flourless Sauce Allemande

A flourless sauce allemande is exactly analogous to a savory crème anglaise. Because crème anglaise can be tricky—the yolks can curdle in a second—and savory crème anglaise even more so than the sweet variety (sugar helps stabilize the yolks), for large amounts, it may be worth cooking the egg yolks sous vide at 140°F (60°C) to stabilize them before using them in the sauce.