What are the precautions for finishing Allemande sauce?

1. Temperature: Allemande sauce should be finished over low heat to prevent curdling.

2. Whisking: Whisk the sauce constantly while adding the egg yolks to ensure a smooth and even consistency.

3. Butter: Add the butter gradually and in small pieces, whisking vigorously in between each addition. This helps to emulsify the sauce and achieve a creamy texture.

4. Lemon Juice: Add lemon juice or white wine just before serving to brighten the flavor and add acidity. However, do not overheat the sauce after adding the acidic ingredients as it can cause the sauce to curdle.

5. Seasoning: Taste the sauce before serving and adjust seasoning as needed.

6. Overcooking: Avoid overcooking the sauce as it may cause the egg yolks to curdle and the sauce to become grainy.