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Sauce Allemande (individual batch)

Author
JWU College of Culinary Arts

Yield
1 cup (½ cup)

Recipe ID
C01101

Ingredients
US standard
Velouté sauce
8 fl. ounces
Mushroom essence
2 fl. ounces
White stock
4 fl. ounces
Egg yolks
1 fl. ounce
Lemon juice
½ teaspoon
Butter, whole, cut into small cubes
1 ounce
Salt
To taste
White pepper
To taste
Preparation
  1. Gather all the ingredients and equipment.
  2. In a small sauce pan, heat velouté sauce, white stock and mushroom essence to a simmer or until it is reduced by one-third.
  3. Temper in the egg yolks and lemon juice.
  4. Finish sauce by swirling or stirring in the whole butter off the heat (Monter uu Beurre).
  5. Adjust seasoning as needed.