Allemande Sauce

Ingredients

• 600 ml veloute sauce
• 3 pieces egg yolks
• 120 ml double cream
• 2 tsp lemon juice
• 40 g butter, cold
• 0.25 tsp nutmeg, grated
• 0.25 tsp white pepper

Steps

1. 1
   Bring the veloute to a bare simmer and reduce it by about a quarter so it will not be thinned by the liaison.
2. 2
   Whisk the egg yolks with the cream in a bowl to make the liaison.
3. 3
   Temper it: whisk in several ladles of the hot veloute one at a time. Pouring yolks straight into hot sauce scrambles them instantly.
4. 4
   Return the tempered mixture to the pan over the lowest possible heat.
5. 5
   Stir constantly until it thickens enough to coat a spoon. Never let it reach a simmer once the yolks are in — 80C is the ceiling.
6. 6
   Take off the heat and whisk in the cold butter a cube at a time.
7. 7
   Finish with lemon juice, nutmeg and white pepper, then strain through a fine sieve.