Sauce: Villeroy
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Created by Kitchen2MyTable
Inspired by “Sauce Villeroy” from www.bloc-notes-culinaire.com
Serving Size: 8
Ingredients
- 20.2884 fl oz (600 mL) prepared Allemande sauce - 1.6907 fl oz (50 mL) truffle essence - 1.6907 fl oz (50 mL) ham essence - Seasoning, as needed
Instructions
1. Bring the prepared Allemande to a gentle simmer. Stir regularly as it reduces until very thick and able to coat food well. 2. Stir in the truffle and ham essences. Taste and adjust seasoning if needed. 3. Keep warm for coating cooked ingredients before cooling and breading them for frying. The source calls for one batch of its linked Allemande recipe, which yields 20.2884 fl oz (600 mL). Use that amount of prepared sauce. This version retains both essences. Source metric quantities are unchanged; US equivalents are calculated. Yield: Not specified by source Source: Adapted from Bloc-Notes Culinaire, Sauce Villeroy and linked Sauce Allemande ou Parisienne. Instructions independently written. https://www.bloc-notes-culinaire.com/2016/10/sauce-villeroy.html