Allemande Sauce Recipe

Allemande sauce
Peter Williams / Getty Images
Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Servings: 2 servings
Nutritional Guidelines (per serving)
383 Calories
25g Fat
1g Carbs
36g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 383
% Daily Value*
Total Fat 25g 32%
Saturated Fat 12g 61%
Cholesterol 257mg 86%
Sodium 288mg 13%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Protein 36g
Calcium 59mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The Allemande Sauce (which is also sometimes called "German Sauce") is a finished sauce made by thickening a veal velouté with a mixture of egg yolks and heavy cream called a liaison.

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.


  • 2 cups veal velouté
  • ¼ cup heavy cream
  • 1 egg yolk
  • Kosher salt and ​white pepper (to taste)

Steps to Make It

  1. 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.

  2. In a stainless steel or glass bowl, beat together the cream and egg yolk until smooth. This egg-cream mixture is your liaison.

  3. 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.

  4. Now gradually whisk the warm liaison back into the velouté.

  5. Bring the sauce back to a gentle simmer for just a moment, but don't let it boil.

  6. Season to taste with Kosher salt, white pepper, and lemon juice. Strain and serve right away.