The Allemande Sauce is a compound sauce that can be used for making various small sauces such as the Poulette or Aurora sauces. It can also be served as is with veal, poached chicken, vegetables or eggs.
The Allemande sauce is sometimes mistakenly called Sauce Parisienne. Sauce Parisienne is similar, but it uses cream cheese instead of the egg-cream liaison, and so it is a different sauce altogether.
- In a heavy-bottomed saucepan, heat the velouté over medium-high heat. Bring to a boil, then lower heat to a simmer and reduce for about 5 minutes or until the total volume has reduced by about a cup.
- In a stainless steel or glass bowl, beat together the cream and egg yolk until smooth. This egg-cream mixture is your liaison.
- Slowly add about a cup of the hot velouté into the liaison, whisking constantly so that the egg yolk doesn't curdle from the heat.
- Now gradually whisk the warm liaison back into the velouté.
- Bring the sauce back to a gentle simmer for just a moment, but don't let it boil.
- Season to taste with Kosher salt, white pepper, and lemon juice. Strain and serve right away.