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.
|white chicken stock|
|mushroom cooking liquid (Mushroom Essence)|
|egg yolks, lightly beaten, stabilized (see Finishing Poaching Liquids: Egg Yolk and cream Liaisons)|
Combine the stock and mushroom cooking liquid and bring them to a simmer. Whisk half the hot mixture into the egg yolks. Return the mixture to the pan and continue cooking, stirring constantly, until the sauce thickens in the manner of a crème anglaise. Work the lecithin into the butter, then whisk the butter into the sauce.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.