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Allemande sauce: photo of the dish
Illustrative photo: Alex Kane from New York, USA — CC BY 2.0, Wikimedia Commons
Sauces & basics

Allemande sauce

A classic French base velouté sauce, thickened with egg yolk and cream, made from a veal or chicken stock. It goes well with white meats, vegetables and poached fish.

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Ingredients

Ingredients

Spices & seasoning

Nutrition facts

286 kcal per serving

Protein
7.6 g
Carbohydrates
11.1 g
of which sugars
2 g
Fat
23.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Melt the butter in a saucepan, add the flour and cook for 2 minutes, stirring, to make a blond roux.
  2. Gradually pour in the hot stock while whisking to avoid lumps, then simmer for 15 minutes, stirring occasionally.
  3. If using mushrooms, add them and let them cook for 5 minutes in the sauce.
  4. Mix the yolks with the fresh cream in a bowl.
  5. Off the heat, pour a ladle of hot sauce over the mixture while whisking to temper it.
  6. Pour everything back into the saucepan and return to very low heat without letting it boil.
  7. Season with salt, pepper, nutmeg and lemon juice, then serve right away.

Variations and tips

Allemande sauce with herbs. Add a tablespoon of chopped chives and tarragon at the end of cooking.

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Original Ecomely recipe.