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How To Make Allemande Sauce

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How To Make Allemande Sauce
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Allemande Sauce Recipe. A variation of the Velouté sauce - made with egg yolks to make it richer. A perfect sauce for dressing meats and fish. Savour our Allemande Sauce recipe. Enlarge Allemande Sauce Recipe. A variation of the Velouté sauce - made with egg yolks to make it richer. A perfect sauce for dressing meats and fish. Savour our Allemande Sauce recipe.
Serves:
2-4 people
Preparation Time:
5 minutes
Cooking Time:
30 minutes
Total Time:
35 minutes

Step 1: Prepare the sauce

  • 50 g butter
  • 50 g flour
  • 1 ltr veal or chicken stock
  • 4 egg yolks
  • salt
  • pepper
  • 1 medium saucepan
  • 1 small saucepan
  • 1 sieve or chinois
  • 1 bowl for the finished sauce
  • 1 wooden spoon

Step 2: Make the sauce

Gradually, add the hot stock into the pan with the flour and melted butter and stir constantly to blend the ingredients together.

Bring to the boil, stirring all the time. If you stop stirring or the leave the sauce on the heat unattended, it will stick and burn.

Lower the heat and simmer until the sauce reaches the desired thickness, about 10-15 minutes.

Season the sauce with salt and a couple of turns of pepper and allow it to cool for a couple of minutes.

Finally, beat the egg yolks into the sauce one at a time until well incorporated. Strain the sauce through the sieve into a bowl or another pan.

This sauce should be used straight away, under no circumstances should the sauce be re-boiled as the egg yolks will coagulate and the sauce will separate, be careful!!! Serve and enjoy!
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