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Le Chaudron recipe
Sauce Allemande
Allemande sauce (velouté with egg yolk)
⏱ 25 minServes 4Medium285 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 ml (2 cups)chicken velouté
3fresh egg yolks
100 ml (½ cup)thick crème fraîche
The juice of ½ lemon
50 g (2 oz)cold unsalted butter
1 pinchgrated nutmeg
1 pinchground white pepper
- 500 ml (2 cups) chicken velouté
- 3 fresh egg yolks
- 100 ml (½ cup) thick crème fraîche
- The juice of ½ lemon
- 50 g (2 oz) cold unsalted butter
- 1 pinch grated nutmeg
- 1 pinch ground white pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make the basic chicken velouté and keep it over very low heat without boiling.
- Whisk the egg yolks with the thick crème fraîche in a bowl.
- Temper the yolks by whisking in a ladle of hot velouté so they don't curdle.
- Off the heat, pour the tempered yolks into the velouté, whisking constantly.
- Return to very low heat and whisk for 3 minutes without boiling, until thickened.
- Add the lemon juice and strain through a fine sieve.
- Off the heat, whisk in the cold butter in small cubes and season with nutmeg before serving.
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