Villeroy Sauce
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 litre Allemande sauce (velouté-based mother sauce)
- 4 cuillerées (spoonfuls) truffle essence
- 4 cuillerées (spoonfuls) ham essence
Instructions
- Add 4 spoonfuls of truffle essence and 4 spoonfuls of ham essence to 1 litre of Allemande sauce.
- Reduce over high heat, stirring constantly with a spatula, until the sauce reaches the proper consistency to coat thoroughly the items being dipped into it.