Sauce Vin Blanc

Allemande Method

Preparation info

  • Difficulty

    Easy

  • Yield:

    3½ cups

Appears in

Sauces

By James Peterson

Published 1991

  • About

Method

Finish 3 cups (750 milliliters) modern or classic fish velouté with 4 egg yolks and 4 ounces (125 grams) butter, or prepare a nouvelle cuisine flourless version by finishing 3 cups (750 milliliters) fish stock with 8 egg yolks and 4 ounces (125 grams) butter. The sauce should first be thickened with the egg yolks, with the butter whisked in at the end. Remember, do not let the sauce boil.