Allemande sauce
Ingredients
- veloute sauce 2 cups
- heavy cream 1/4 cup
- egg yolk 1
Intro
Quick way to make a creamy version of a veloute.
Directions
- Heat up your veloute to a boil, then bring is down to a simmer. Reduce for a couple of minutes, in half.
- Beat together the egg yolk and heavy cream, then slowly whisk in the solution.
- Bring the heat back up to a simmer, but do not let it boil. Season with salt and pepper as needed.