SAUCE ALLEMANDE (EGG-THICKENED VELOUTÉ)
About 1 ½ cups
An enriched velouté to be used with poached chicken or vegetables. It becomes Poulette Sauce if, as a final step, you add finely chopped parsley. When serving with fish or lamb, we like to stir in a generous tablespoon of chopped drained capers. Do not let the sauce boil after the egg is added or it will curdle.
Prepare:
- Sauce Velouté with chicken stock
Remove the velouté from the heat and stir in:
- 1 large egg yolk, beaten with 2 tablespoons heavy cream
Return the sauce to low heat and cook until slightly thickened. Just before serving, stir in:
- 1 tablespoon lemon juice
- 1 tablespoon butter
- Salt and black pepper to taste
- Pinch of grated or ground nutmeg