Recipe BookKitchen FoundationsSauces & Jus

Allemande-Style Veal Sauce

Name: Allemande-Style Veal Sauce
Yield: Approximately 1.1 L sauce
Ingredients: 1 L White Veal Stock; 80 g Blond roux; 40 g Pasteurised egg yolks; 100 ml Cream; 15 ml Lemon juice

Veal velouté finished with a yolk-and-cream liaison and lemon.

Allemande-Style Veal Sauce prepared as described in the recipe

Veal velouté finished with a yolk-and-cream liaison and lemon.

Approximately 1.1 L sauce

Cook this

Ingredients

Batch

White Veal Stock1 L
Blond roux80 g
Pasteurised egg yolks40 g
Cream100 ml
Lemon juice15 ml

Method

Make a veal velouté by gradually whisking warm veal stock into blond roux. Simmer gently for 25 minutes.
Whisk yolks and cream together. Temper with a ladle of hot velouté, then stir back into the pan off heat.
Return briefly to very gentle heat, stirring until silky without boiling. Add lemon and season. Serve immediately.

Chef’s notes

A veal-stock branch of the velouté family; use for poached veal or vegetables.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Prepare immediately before service and discard leftovers; do not boil the finished egg liaison or emulsion.

Allergens and diet

Celery. Eggs. Milk. Wheat.

Also in the Recipe Book

Chicken Velouté

Last refined · October 2026