Sauce allemande

Discussion in 'Food & Cooking' started by rpooley, Dec 12, 2015.

  1. rpooley

    rpooley

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    I highly recommend giving this a try some night.  I poached a couple of chicken breasts in 2 cups stock, 1 cup dry white wine, half a chopped onion, half a chopped carrot, one bay leaf, half tsp each of dried tarragon, chervil and thyme, few whole peppercorns, salt.  Cooked it over low to medium heat to make sure they didn't over cook.  (I had actually simmered the liquid for a bit while I got other things ready so I think it was about 2 cups by the time I made the sauce.  It simmered covered by a circle of parchment paper to allow some evaporation but not too much.

    In a small pan, melt 1T of butter, added 1 T of flour and cooked for  2 minutes, then strained over it the liquid when the chicken was done (put the chx on a plate and covered with foil).  Whisk it over heat until it simmered and thickened.

    Put 5 egg yolks into small bowl, mixed in about 1/4 c heavy cream, then slowly added some of the hot thickened broth.  Added this back to the saucepan and stirred over low heat for a few minutes.  Finished with the resting juices from the chicken and checked for salt and pepper.

    We (including my 9 year olds) couldn't get enough.  Delicious served over the sliced breast with some asparagus and latkes!  All we needed was more rice to mop it up.
     
    Last edited: Dec 12, 2015
    nicko likes this.
  2. chefwriter

    chefwriter

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    Sounds delicious. I'll have to remember this the next time I cook chicken. 
     
  3. koukouvagia

    koukouvagia

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    An allamande is a dance too.
     
  4. rpooley

    rpooley

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    Oui, c'est une dance, aussi.   It is one of the derivative sauces from velouté, now often referred to as 'sauce Parisienne' but codified by Escoffier as 'allemande' or 'German' sauce.  Good weeknight trick for the repertoire.