Allemande Sauce

Allemande Sauce

The Allemande Sauce (also called German Sauce) is a finished sauce made by thickening a veal velouté sauce with a mixture of egg yolks and heavy cream.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 2 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    In a heavy-bottomed saucepan, heat the velouté over medium-high heat. Bring to a boil, then lower heat to a simmer and reduce for about 5 minutes or until the total volume has reduced by about a cup.
  3. Step 3

    In a stainless steel or glass bowl, beat together the cream and egg yolk until smooth. This egg-cream mixture is your liaison .
  4. Step 4

    Slowly add about a cup of the hot velouté into the liaison, whisking constantly so that the egg yolk doesn't curdle from the heat.
  5. Step 5

    Gradually whisk the warm liaison back into the velouté.
  6. Step 6

    Bring the sauce back to a gentle simmer for just a moment, but don't let it boil.
  7. Step 7

    Season to taste with kosher salt , white pepper, and lemon juice. Strain and serve right away.