How Is Allemande Made?

Allemande sauce, also called German sauce, is a finished sauce made by thickening a veal velouté with a liaison, or mixture of egg yolks and heavy cream. ... The recipe requires 2 cups of pre-made veal velouté, so plan ahead as the velouté itself requires 35 minutes of preparation and cooking.

What is Allemande in cooking?

Allemande sauce or sauce parisienne is a sauce in French cuisine based on a light-colored velouté sauce (typically veal; chicken and shellfish veloutés can also be used), but thickened with egg yolks and heavy cream, and seasoned with lemon juice.

How is a liaison added to a sauce?

To incorporate a liaison into a sauce, first beat your egg yolks and heavy cream together in a separate bowl. ... Once you have added about 1/3 of your total sauce to your liaison, add the entire mixture back into your original sauce. Heat the sauce to about 180 F (80 C) and strain through a fine chinois before serving.