Modern Sauce Allemande

Ingredients

• 2 cups Velouté Sauce (Use chicken, veal, or fish velouté)
• 1 teaspoon Fresh Lemon Juice (Freshly squeezed is best)
• 1 Egg Yolk (Large egg)
• 2 tablespoons Heavy Cream (Optional, for extra richness)
• 1 tablespoon Butter (Unsalted, cold)
• 0.25 teaspoon Salt (Or to taste)
• 0.125 teaspoon White Pepper (Or to taste)

Instructions

1. 1In a saucepan, gently heat the velouté sauce over low heat, stirring occasionally to prevent scorching.
2. 2In a small bowl, whisk together the egg yolk and lemon juice. Slowly drizzle a few tablespoons of the warm velouté into the egg yolk mixture, whisking constantly to temper the egg and prevent it from scrambling.
3. 3Pour the tempered egg yolk mixture back into the saucepan with the remaining velouté. Cook over very low heat, stirring constantly, until the sauce thickens slightly and coats the back of a spoon. Be careful not to boil the sauce, as this will cause the egg to curdle.
4. 4Remove the saucepan from the heat. Stir in the heavy cream (if using) and the cold butter. Season with salt and white pepper to taste. Stir until the butter is melted and the sauce is smooth and glossy.
5. 5Serve the sauce immediately over your choice of vegetables, fish, or poultry. If not serving immediately, keep warm in a double boiler or bain-marie.