Prepare first
This dish uses 2 preparations, each with its own recipe. Each is shown at the quantity its own recipe makes.
- White Veal StockCook preparation
- Roux: White, Blond & BrownCook preparation
Allemande-Style Veal Sauce
Back to the recipeCooking
Step 1 of 3
1 of 3
Make a veal velouté by gradually whisking warm veal stock into blond roux. Simmer gently for 25 minutes.
Suggested from the step’s words, “25 minutes”.
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What you are cooking with
- 1 L White Veal Stock
- 80 g Blond roux
- 40 g Pasteurised egg yolks
- 100 ml Cream
- 15 ml Lemon juice