Allemande Sauce Recipe
Servings: 2 - 4 servings
Equipment
- medium saucepan
- small saucepan
- sieve or chinois
- bowl for the finished sauce
- whisk
- wooden spoon
Ingredients
- 1¾ oz butter
- 1¾ oz flour
- 2 pints chicken stock or veal stock
- 4 egg yolks
- salt & pepper to taste
- 1 tablespoon lemon juice
- 1 dash ground nutmeg
Instructions
- Heat the stock in a small saucepan. Then in the other saucepan, melt the butter and add the flour. Stir with a wooden spoon over low heat for 2-3 minutes to create a blond roux.
- Make the sauce - Gradually add the hot stock into the pan with the flour and melted butter and constantly stir to blend the ingredients. Bring to a boil, stirring all the time.If you stop stirring or leave the sauce on the heat unattended, it will stick and burn.
- Lower the heat and simmer until the sauce reaches the desired thickness, about 10-15 minutes.
- Season the sauce with salt and a couple of turns of pepper, and allow it to cool for a couple of minutes.
- Finally, beat the egg yolks into the sauce one at a time until well incorporated.
- Strain the sauce through the sieve into a bowl or another pan.
- Season with salt and pepper, lemon juice, and nutmeg.
- Serve.