Sauce: Allemande

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Created by Kitchen2MyTable

Inspired by “1.6: Veloute Based Sauces” from workforce.libretexts.org

Sauce: Allemande recipe
Serving Size: Not set

Ingredients

- 1 gallon (4 L) veal or chicken velouté
- 8 pasteurized egg yolks
- 24 fl oz (675 mL) heavy cream
- 1 fl oz (30 mL) lemon juice
- Salt and white pepper to taste

Instructions

1. Simmer velouté. Whisk yolks and cream together.
2. Gradually whisk one-third of hot sauce into cream mixture, then whisk back into saucepan.
3. Reheat without boiling; season with lemon, salt and pepper. Cheesecloth-strain.

Measurement note: Published rounded US/metric pairs retained, not exact conversions. Published rounded dual-unit pairs retained, including the cream pair. Safety adaptation: pasteurized yolks required.

Yield: 1 gallon (4 L)

Source: Recipe facts from Amelie Zeringue and William R. Thibodeaux, Workforce LibreTexts; original directions.
https://workforce.libretexts.org/Bookshelves/Food_Production_Service_and_Culinary_Arts/Flavors_of_the_Saucier:_Stocks_Sauces_and_Soups_(Zeringue_and_Thibodeaux)/01:_Chapters/1.06:_Veloute_Based_Sauces
Recipe Metadata
Recipe ID
13286
Country
Not set
Region
Not set
URL
https://kitchen2mytable.com/view_recipe_data.php?id=13286

Important Cooking Safety Notice

Please ensure all proteins are cooked to a safe internal temperature:

  • Chicken & Poultry: 165°F (74°C)
  • Ground Meats (Beef, Pork, Lamb): 160°F (71°C)
  • Whole Cuts of Pork, Beef, Veal, Lamb: 145°F (63°C) plus a 3-minute rest
  • Fish & Shellfish: 145°F (63°C)

Always use a food thermometer to verify doneness. Stay safe and enjoy cooking!