Allemande Sauce

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.

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)