Sauce Allemande

Sauce Allemande

5 Egg Yolks

2 Cups White Stock (Chicken, Veal, or Fish)

1 Cup of Mushroom Cooking Liquid *

1 Tablespoon Lemon Juice

1 Quart Hot Sauce Velouté

4 Ounces Butter

Whisk together egg yolks, white stock, mushroom cooking liquid, and lemon juice.  Add to hot Sauce Velouté and whisk returning to heat.  Reduce sauce by one-third, approximately one quart.  Whisk 4 ounces cold butter into the sauce.

* Mushroom Cooking Liquid

Is prepared by cooking mushroom for 15 minutes in a covered pot with an equal amount of water.  While cultivated button mushrooms work, as with all cooking adding more exotic wild mushroom will make a more flavorful broth.