Allemande Sauce

Allemnade sauce is aso called Parisienne sauce in French cuisine. Based on a light-colored velouté sauce, but thickened with egg yolks and heavy cream, and seasoned with lemon juice.

Preparation Time: 5 minutes          Cooking Time: 30 minutes           Yield approximately: 2 cups or ½ liter

Ingredients
1.5 cups (375 ml) veal Velouté
1.5 cups (375 ml) white veal stock
1 oz (30 g) chopped mushrooms
½ tsp (3 g) crushed peppercorns
1 bay leaf, small
Salt and cayenne pepper, to taste
1 tbsp (15 ml) lemon juice
½ cup (120 ml) cream, 35% fat
2 egg yolks

Preparation

In a saucepan, combine the velouté, veal stock, chopped mushrooms, crushed peppercorns and bay leaf. Bring to a boil, simmer and reduce to 2 cups or ½ liter, for approximately 30 minutes.

Season with salt, cayenne pepper and lemon juice.  Combine the egg yolks and cream together and incorporate the yolk liaison to the sauce.  Strain through a fine mesh sieve and do not allow to boil any more or the egg yolks will cook and turn into yellow dots.