ALLEMANDE SAUCE

Objectives:
1. To use correct tools and equipment.
2. To actually perform the procedure.
Bill of Materials:
Quanti
ty

2
1
1
Tools

Unit

Description

Cups
Pcs.
Tsp.
Dash
Quart

Cream
Eggs
Lemon Juice
Salt, White Pepper to taste
Veal Veloute

& Equipment:
Measuring cups
Measuring spoon
Knife
Plates
Wire whisk
Mixing Bowl

Procedures:
1. In a heavy-bottomed saucepan, heat the veloute over medium-high heat.
Bring to a boil, then lower heat to a simmer and reduce for about 5
minutes or until the total volume has reduced by about a cup.
2. In a stainless steel or glass bowl, beat together the cream and egg yolks
until smooth. This egg-cream mixture is your liaison.
3. Slowly add about a cup of the hot veloute into the liaison, whisking
constantly so that the egg yolks dont curdle from the heat.
4. Now gradually whisk the warm liaison back into the veloute.
5. Bring the sauce back to a gentle simmer for just a moment, but dont let it
boil.
6. Season to taste with Kosher salt, white pepper and lemon juice. Strain and
serve right away.
Makes about 1 quart of Allemande Sauce.