Sauce Allemande (Veal Velouté, Egg Yolk, Cream)

This 2nd generation mother sauce derives from Sauce Velouté de Veau. Sauce Allemande translates to "German Sauce" because of its pale yellow colour. When the World War broke out, Escoffier renamed it to Sauce Blonde but today it is usually called Sauce Parisienne. Allemande is a finished sauce made by thickening a veal velouté with a mixture of egg yolks and heavy cream called a liaison. The Allemande Sauce is a compound sauce that can be used for making various small sauces such as the Poulette or Aurora sauces. It can also be served as is with veal, poached chicken, vegetables or eggs.

2 cups veal velouté (500 mL)
¼ cup heavy cream
1 egg yolk
sea salt
white pepper, freshly ground
lemon juice, freshly squeezed

In a heavy-bottomed saucepan, heat the velouté over medium-high heat. Bring to a boil, then lower heat to a simmer and reduce for about 5 minutes or until the total volume has reduced by about a cup.

In a stainless steel or glass bowl, beat together the cream and egg yolk until smooth. This egg-cream mixture is your liaison.

Slowly add about a cup of the hot velouté into the liaison, whisking constantly so that the egg yolk doesn't curdle from the heat.

Now gradually whisk the warm liaison back into the velouté.

Bring the sauce back to a gentle simmer for just a moment, but don't let it boil.

To Finish:
Remove from the heat. Season with salt, white pepper, and lemon juice. Serve right away.

Makes 2 cups.