23 Sauce Allemande

Also known as Sauce Parisienne

Preparation info

  • To make

    1 litre

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


  • 1 litre ( pt or U.S. cups) Ordinary Velouté
  • 5 dl (18 fl oz or U.S. cups) Ordinary White Stock
  • 2 dl (7 fl oz or U.S. cup) mushroom cooking liquor
  • 5 egg yolks
  • pinch of grated nutmeg
  • squeeze of lemon juice
  • pinch of coarsely ground pepper
  • 100 g ( oz) butter



    Place the stock, mushroom liquor, yolks of egg, lemon juice, pepper and nutmeg in a heavy shallow pan, mix well together with a whisk and add the Velouté. Bring to the boil and reduce by one-third stirring constantly with a metal spatula; reduce until the sauce reaches the point where it coats the spatula. Pass through a fine strainer or tammy cloth and coat the surface of the sauce with butter to prevent a skin forming. Keep in a Bain-marie until required then add 100 g ( oz) butter before using.