YIELD : 2 QT ( 2 L )
U.S. METRIC, INGREDIENTS
2 qt, 2 L, Veal velouté (see recipe) or chicken velouté (see note)
Liaison:
4 Egg yolks
8 fl oz, 250 mL, Heavy cream
1⁄2 fl oz, 15 mL, Lemon juice
to taste Salt
to taste White pepper
2. Place velouté in a saucepan and simmer a few minutes over moderate heat until slightly reduced.
3. Beat the egg yolks and cream together in a stainless-steel bowl.
4. Temper the liaison by slowly beating in about one-third of the hot sauce. Then slowly stir this mixture back into the sauce in the pan.
5. Reheat to just below simmering. Do not boil.
6. Add lemon juice, salt, and white pepper to taste. Strain through cheesecloth.
Note: Allemande sauce, strictly speaking, should be made with veal velouté. However, as chicken velouté is much more common in North America, allemande sauce and the small sauces derived from it are often made with chicken velouté.
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