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
Ingredients
- 2cups veal velouté
- ¼cup heavy cream
- 1egg yolk
- Kosher salt, to taste
- White pepper , to taste
Instructions
Step 1
Gather the ingredients.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.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 .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.Step 5
Gradually whisk the warm liaison back into the velouté.Step 6
Bring the sauce back to a gentle simmer for just a moment, but don't let it boil.Step 7
Season to taste with kosher salt , white pepper, and lemon juice. Strain and serve right away.