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.
- Serves: 2 persons
- 2cups veal velouté
- ¼cup heavy cream
- 1egg yolk
- Kosher salt, to taste
- White pepper , to taste
Step 1Gather the ingredients.
Step 2In 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 3In a stainless steel or glass bowl, beat together the cream and egg yolk until smooth. This egg-cream mixture is your liaison .
Step 4Slowly 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 5Gradually whisk the warm liaison back into the velouté.
Step 6Bring the sauce back to a gentle simmer for just a moment, but don't let it boil.
Step 7Season to taste with kosher salt , white pepper, and lemon juice. Strain and serve right away.