Allemande Sauce

Preparation info

  • Yield:

    2 qt

    • Difficulty


Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About


U.S. Metric Ingredients
2 qt 2 L Veal velouté (see Note)
4 4 Egg yolks
8 fl oz 250 mL Heavy cream
½ fl oz 15 mL Lemon juice
to taste to taste Salt
to taste to taste White pepper



    1. Review instructions for incorporating liaison (see Procedure for Using Liaison).
    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.