Allemande Sauce

Allemande Sauce
Curry Sauce

Allemande Sauce - Sauce Allemande

Yield  10 quarts or 10 liters
Ingredients U.S. Metric
Veal Veloute (white sauce) 12 quarts 12 liters
Egg Yolks 8 to 10 8 to 10
Cream 1 quart 1 liter
Lemon Juice 1/2 cup 60 milliliters

1.  Reduce the sauce to the desired consistency
2.  Blend egg yolks and cream (liaison)
3.  Add the hot sauce slowly to the egg yolk and cream mixture, stirring constantly.  Heat the sauce almost to boiling  point to bind
4.  Add lemon juice to taste

Caper Sauce Chive Sauce Chivry Sauce Horseradish Sauce Mushroom Sauce Poulette Sauce Tarragon Sauce Villeroi Sauce.

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