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Sauce Allemande/Sauce Parisienne
Recipe type: Sauce
Cuisine: French
To serve with poached eggs, poultry, vegetables, sweetbread and brains.
  • 2 cups (5 dl.) veal velouté made with veal stock
  • ½ cup (60 gr.) mushroom stems, chopped
  • 3 egg yolks
  • salt, pepper
  • grated nutmeg
  • 2 tbsp. heavy cream
  • 2 tsp. lemon juice
  1. Bring to a boil the velouté and the chopped mushrooms.
  2. Simmer for 10 minutes, stirring constantly with a wire whisk.
  3. It should be reduced to the smooth consistency of cream.
  4. In a bowl mix the yolks with 1 tbsp. water.
  5. Add slowly the hot sauce.
  6. Put back in saucepan and bring it to a boil, stirring all the time.
  7. Just before serving add the cream, lemon juice and nutmeg.