Allemande Sauce
An Allemande sauce is a classic German sauce created by enriching a veal velouté with egg yolks and heavy cream.
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Instructions
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Heat the velouté in a saucepan; bring to a boil, then simmer and reduce for 5 minutes or until its volume decreases by a cup.
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In a separate bowl, whisk together cream and egg yolk to form the liaison.
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Slowly temper the liaison by whisking in approximately a cup of the hot velouté.
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Gradually whisk the warmed liaison back into the remaining velouté.
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Gently simmer the combined sauce briefly, ensuring it does not boil.
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Season the sauce with salt, white pepper, and lemon juice, then strain and serve immediately.
Nutritional Info (per serving)
Calories:
152 kcal
Carbohydrate:
7 g
Cholesterol:
113 mg
Fiber:
1 g
Protein:
8 g
Saturated Fat:
6 g
Sodium:
833 mg
Sugar:
1 g
Fat:
10 g
Unsaturated Fat:
0 g