Allemande Sauce
Allemande sauce is a popular sauce, mainly used for chicken, eggs, fish and vegetables.
Ingredients
- 1/2 pint veloute sauce see below
- 2 egg yolks
- 1/4 pint white stock
- 3 tbsp butter
for the veloute sauce
- 2 tbsp butter
- 1 oz plain flour All purpose
- 1 pint white stock
- salt and black pepper
- 1-2 tablespoons single or double cream heavy cream
Instructions
to make allemande sauce
- Beat the egg yolks with the stock and blend into the sauce.
- Simmer gently, stirring until thick, smooth and reduced by one-third.
- Stir in the butter (cut Into pieces) and adjust seasoning
- veloute sauce (makes 1/2 pint / 600 ml)
- Make the roux with the butter and flour. Gradually stir in the hot stock until the sauce is quite smooth.
- Bring to boiling point, lower the heat, and let the sauce simmer for about 1 hour until reduced by half.
- Stir the sauce occasionally. Strain through a sieve, season to taste, and stir in the cream.
Calories: 1091 kcal
Carbohydrates: 55 g
Protein: 46 g
Fat: 78g
Saturated Fat: 44 g
Trans Fat: 2 g
Cholesterol: 576 mg
Sodium: 14889 mg
Potassium: 1096 mg
Fiber: 3 g
Sugar: 13 g
Vitamin A: 2755 IU
Vitamin C: 1 mg
Calcium: 139 mg
Iron: 9 mg