A traditional sauce allemande is prepared by finishing a sauce velouté with egg yolks. Egg yolks can also be used to thicken reduced stocks for lighter-textured modern sauces. One method of using egg yolks as thickeners is discussed in Chapter 13, “Hot Emulsified Sauces”. The other method is given here. Remember that egg yolk–thickened sauces must never be allowed to boil unless they contain a large amount of flour.
|full-flavored white stock|
|salt and white pepper||to taste||to taste|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.