300ml chicken velyute (volute),
70ml heavy cream,
1 egg yolk,
1 tablespoon lemon juice,
salt and pepper to tast.
Allemande is a french sauce. It is based on Velyute sauce (velouté), with the addition of egg yolk and cream, and seasoned with lemon juice. Velouté is one of the four basic sauces of classic French cuisine, as claimed by Antoine Careme Predella in his classic text “The Art of French cuisine in the 19th century.”
1. Preheat the velyute (velouté) to a minimum heat. Whisk the yolks and cream. Slowly trickle a third of the velyute (velouté) into the eggs and cream, whisk constantly.
2. Slowly pour a thin stream of the mixture into the remaining velyute (velouté). Whisk continuously.
3. Heat the sauce over a low heat. Do not let it boil!
4. Add the lemon juice, salt and pepper to the sauce. Mix well and remove from heat.
5. Voila! The sauce has turned out a success! Very soft and creamy, it has a delicate flavour thanks to the lemon juice and is rich because of the cream, combined, these flavours make a wonderful sauce. It will perfectly suit any hot meat dishes, such as cutlets or steak.
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