Allemande

Velouté thickened a second time with yolks and cream. A liaison, not a reduction — and it can never be boiled again.

500 ml — light chicken stock

25 g — butter

25 g — plain flour

2 pc — egg yolk

80 ml — double cream

5 ml — lemon juice

Make a velouté and hold it just below a simmer. Beat the yolks and cream together in a bowl.

Temper: ladle a little hot sauce into the yolks while whisking, three times, before pouring the mixture back. Skipping this is the single most common way to end up with sweet scrambled egg.

Bring it to 82 °C and no further. Past 85 °C the yolk sets and the sauce grains; there is no rescue.

Blanquette de veau, poached chicken, vegetables in cream.