Allemande

Ingredients

• 1 batch (as per recipe) Velouté sauce (Prepared according to the Velouté recipe; a pale, stock-based sauce made from a light roux and white stock.)
• 1 to taste chicken essence (A concentrated chicken flavouring; use a small amount and adjust to your preference.)
• 1 to taste chopped mushrooms (Chop finely so they incorporate evenly into the sauce.)
• 1 to taste yolks of eggs (Used to thicken the sauce; whisk well before adding. Use enough to reach your desired consistency.)

Instructions

1. 1Prepare a batch of Velouté sauce according to its recipe. Velouté is a pale sauce made from a light roux (equal parts butter and flour cooked gently together) combined with a mild white stock (such as chicken stock). Cook the roux over low-medium heat until it turns a pale straw colour (about 2 minutes), then gradually whisk in the warm white stock, stirring constantly to avoid lumps. Simmer gently, stirring frequently, until the sauce is smooth and has reached a light, coating consistency. This forms the base of your Allemande sauce.
2. 2With the Velouté sauce gently simmering over low heat, stir in the chicken essence a little at a time, tasting as you go. Then add the finely chopped mushrooms. Stir well and allow the sauce to continue simmering gently for a few minutes so the mushrooms soften and their flavour infuses into the sauce. Keep the heat low to avoid scorching.
3. 3Remove the saucepan from direct heat. In a small bowl, whisk the egg yolks until smooth. To prevent the yolks from scrambling, temper them first: slowly ladle a small amount of the hot sauce into the yolks while whisking constantly, to gently raise their temperature. Once tempered, pour the yolk mixture back into the main sauce, stirring continuously. Return the pan to very low heat and stir gently until the sauce thickens slightly to a smooth, velvety consistency. Do not allow the sauce to boil at this stage or the egg yolks will curdle. The sauce is ready when it coats the back of a spoon. Serve immediately.