Sauce Allemande

Recipe By:
Audrey
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  • Total Time 25 min Ico-add
  • Yield 1+ Quart
  • Level Medium

Allemande is a French sauce, based on veloute sauce (look up our recipe), that is thickened with egg yolks, heavy cream and then is flavored with lemon juice.
 

Ingredients

  • 1 quart veal (or chicken) veloute
  • 2 egg yolks
  • 1/2 cup heavy cream
  • 1 1/2 teaspoons lemon juice
  • Salt and white pepper to taste
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Directions

  1. 1. Place the veloute in a saucepan and bring to a simmer; reduce very slightly.
  2. 2. Beat the yolks and cream together in a stainless steel bowl. Temper the yolk mixture by slowly adding a small amount of the heated veloute. Slowly stir this liquid into the veloute.
  3. 3. Hold the sauce at a simmer, do not let it come to a boil.
  4. 4. Add the lemon juice, salt and pepper; mix well. Strain the sauce and serve.