Allemande sauce is also known as the German sauce. In French cuisine, this sauce is considered one of the five main sauces along with tomatoes, espagnole, Bechamel and Netherlands.
These five versatile sauces form the origins of many other sauces used in a large number of dishes.
Classic recipe for Allemande sauce; It is perfectly compatible with boiled fish or chicken, beef, beef, vegetables or eggs with light but rich flavors.
Allemande; It is a precise sauce that requires very attention to the details, so it is very important to apply instructions to prevent the breakage of the sauce or the cutting of the eggs when you combine hot and cold ingredients.
The recipe requires 2 cups of pre -prepared beef velouté, so Velouté itself requires 35 -minute preparation and cooking.
https://egepazarindan.com/velloute-sos-tarifi-velute-sos-ile-yapilan-ymenler/ Allemande sauce materials are widely used in allemande sauce:
Chicken or beef water
Butter
Fame
Egg yolk
Cream
Lemon juice
Salt and pepper

Allemande Sauce Recipe Ingredients
2 cups of beef veloute
1/4 cup heavy cream
1 Large egg yolk
Salt and white pepper
Preparation of
Heat Veloute over medium-high heat. Then bring the heat to a boiling point and heat for about 5 minutes, until the total volume is reduced by about one cup.
In a stainless steel or glass bowl, whisk the cream and egg yolk until smooth.
In order not to cut the egg yolk from the heat constantly, add to about a glass of hot velouté slowly.
Gently bring the sauce to the boiling point for a moment, but do not allow it to boil.
Sweat the sauce with salt, white pepper and lemon juice. Filter and serve immediately. ENJOY YOUR MEAL!

Where to use sauce in Allemanda? Usually served with white meat (chicken, turkey) and lamb meat dishes. It can also be poured on side dishes such as vegetables, potatoes and rice. Adding Allemande sauce next to any dish will add a rich and delicious touch to the meal.
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