Allemande sauce is a popular sauce, mainly used for chicken, eggs, fish and vegetables.
1/2 pint veloute sauce (see below)
2 egg yolks
1/4 pint white stock
3 tbsp (1 1/2 oz) 40 g butter
for the veloute sauce
2 tbsp (1 oz) 25 g butter
1/4 cup (1 oz) 30 g plain flour (All purpose)
1 pint white stock
salt and black pepper
1-2 tablespoons single or double cream (heavy cream)
to make allemande sauce
1. Beat the egg yolks with the stock and blend into the sauce.
2. Simmer gently, stirring until thick, smooth and reduced by one-third.
3. Stir in the butter (cut Into pieces) and adjust seasoning
veloute sauce (makes 1/2 pint / 600 ml)
1. Make the roux with the butter and flour. Gradually stir in the hot stock until the sauce is quite smooth.
2. Bring to boiling point, lower the heat, and let the sauce simmer for about 1 hour until reduced by half.
3. Stir the sauce occasionally. Strain through a sieve, season to taste, and stir in the cream.
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