Allenamde

Ingredients

• 1 qt veal veloute
• 2 egg yolks
• ½ C heavy cream
• 1½ tsp lemon juice
• Salt and white pepper to taste

Directions

1. Bring the veloute to a simmer in a saucepan and reduce slightly.
2. Beat the yolks and cream together in a stainless steel bowl.
3. Temper the liaison by slowly adding a small amount of the hot veloute
4. Repeat this process until you've incorporated about a third of the sauce into the liaison.
5. Slowly stir the liaison back into the pan.
6. Reheat to a very low simmer (do not boil).
7. Add the lemon juice, salt and pepper to taste. Strain through cheesecloth.
8. This sauce can also be made with chicken veloute if it's all you have on hand.