Cooking Louisiana  -  Allemande Sauce
Allemande Sauce - (White Sauce) A Mother Sauce

Velouté thickened with egg yolks. Also known as Parisienne Sauce.

Simple Recipe for Allemande Sauce
1 quart veal (or chicken) velouté
2 egg yolks
1/2 cup heavy cream
1-1/2 teaspoons lemon juice
Salt to taste
White pepper to taste
A variation of Allemande:

Berchoux: Allemande with cream and herb butter (used with poultry)

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