Allemande sauce (2)
Instructions
Pour all ingredients except butter in a saucepan; sbatteteli with a whisk to form a homogeneous mixture.
Place on the stove over high heat and turn constantly with a wooden spoon.
When the sauce becomes thick beautiful incorporated butter and pass through a sieve.
Ideal for shellfish, and eggs.
Ingredients and dosing for 4 persons
- 50 cl of velvety sauce
- 50 cl of white background
- 5 cl of mushroom cooking water
- 50 g of butter
- Lemon juice