Cooking Louisiana - Allemande Sauce

Allemande Sauce - (White Sauce) A Mother Sauce

Velouté thickened with egg yolks. Also known as Parisienne Sauce.

Simple Recipe for Allemande Sauce

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

A variation of Allemande:

Berchoux: Allemande with cream and herb butter (used with poultry)






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