Sauce allemande

Put the stock in a saucepan, add the warm velvety hot sauce, egg yolks and whisk metallica beat the mixture to blend all ingredients to perfection.

Place the pan on fire quite alive with a spatula and continue to stir until the sauce is thickened and will form a veil on the spatula.

Then add a few drops of lemon juice and after a few minutes the butter cut into small pieces.

Keep on stirring the whole thing until the butter is completely incorporated into the sauce.

Remove from heat, then pass the sauce through a fine texture and are preserved in a Bain-Marie until use, anointing the surface with a piece of butter because they form the film.