Sauce Allemande (Egg-Thickened Velouté)

Name: Sauce Allemande (Egg-Thickened Velouté)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 Sauce Velouté with chicken stock; 1 large egg yolk, beaten with 2 tablespoons heavy cream; 1 tablespoon lemon juice; 1 tablespoon butter; Salt and black pepper to taste; Pinch of grated or ground nutmeg

Cuisine:French

Course:Sauce

5m prep 10m cook 15m ready

About 1 ½ cups An enriched velouté to be used with poached chicken or vegetables. It becomes Poulette Sauce if, as a final step, you add finely chopped parsley. When serving with fish or lamb, we like to stir in a generous tablespoon of chopped drained capers. Do not let the sauce boil after the egg is added or it will curdle.

2 ½ cups veal stock, or chicken, fish, or vegetable stock
3 tablespoons butter
3 tablespoons all-purpose flour
(1 to 2 tablespoons butter or any flavored butter, softened)
(Salt and white pepper)

Sub-recipe steps

Heat in a small saucepan over medium heat, stirring occasionally, until hot: 2 ½ cups veal stock, or chicken, fish, or vegetable stock
Meanwhile, melt in a medium saucepan over medium-low heat: 3 tablespoons butter
Stir in: 3 tablespoons all-purpose flour
Reduce the heat to low and cook, stirring constantly, until the roux smells nutty and is ivory colored, about 6 minutes. Remove from the heat and let cool for 2 minutes. Gradually whisk the warm stock into the roux. Return the saucepan to the heat and bring the sauce slowly to a simmer, whisking to prevent lumps. Cook over medium-low heat, stirring often and skimming any skin that forms on the surface, until thick enough to coat the back of a spoon, about 20 minutes; do not boil.
If desired, strain through a fine-mesh sieve and, just before serving, whisk in: (1 to 2 tablespoons butter or any flavored butter, softened)
If you are using this sauce as is, season to taste with: (Salt and white pepper)