The classical Allemande sauce is made with veal velouté, but you can use chicken veloute if that's all you have on hand.
Place the veloute in a saucepan and bring to a simmer; reduce very slightly.
- 1 quart veal (or chicken) velouté
- 2 egg yolks
- 1/2 cup heavy cream
- 1-1/2 teaspoons lemon juice
- Salt to taste
- White pepper to taste
Beat the yolks and cream together in a stainless steel bowl. Temper the liaison by slowly adding a small amount of the hot veloute; repeat until you've incorporated about a third of the sauce into the liaison. Slowly stir the liaison back into the pan.
Reheat to a very low simmer. Do not bring to a boil. Add the lemon juice, salt and pepper to taste. Strain through cheesecloth.
This is an incredibly tasty sauce!
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Chuck Taggart (e-mail chuck)