Allemande Sauce

Allemande Sauce

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Allemande sauce is a popular sauce, mainly used for chicken, eggs, fish and vegetables.
Calories: 1091


  • 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


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
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