Topic · Sauce Making Fundamentals
Allemande Sauce Derivatives
Several sauces are easily produced from Allemande sauce made with white veal Velouté. The final step for each recipe is to season to taste with salt and pepper.
|
Stock base |
Sauce Name |
Ingredients + basic Velouté sauce + ingredient |
|
Veal |
Horseradish |
Add to the Allemande sauce ¼ cup (60 ml) 35% cream, 1 teaspoon (5g) dry mustard. Just before serving, add 1 oz (30 g) freshly grated horseradish. The horseradish should not be cooked with the sauce, or it might become too strong. |
|
Veal |
Mushroom |
Sauté 2 oz (60 g) sliced mushrooms in ¼ oz (7g) butter, add ½ cup (120 ml dry white wine. Then add the Allemande sauce to the mushrooms. Do not strain. Garnish with 1 tablespoon (12 g) each of chopped parsley and chives. |
|
Veal |
Poulette |
Sauté 4 oz (125 g) sliced mushrooms and ½ oz (15 g) finely chopped shallots in 1 oz (30 g) butter. Add to the Allemande sauce, then simmer and strain. Finish with 1.5 teaspoons (7.5 ml) lemon juice and 1.5 teaspoons (7.5 ml) chopped parsley. |
The below mind map might help you to memorise the some Allemande sauce derivative variations.
