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Allemande Sauce

21st.Century.Chef's picture
Ingredients
  Butter 25 Gram
  Plain flour 25 Gram
  Chicken stock 275 Milliliter
  Dried egg powder 30 Milliliter
  Water 30 Milliliter
  Single cream 30 Milliliter
  Lemon juice 10 Milliliter
  Salt To Taste
  Pepper To Taste
Directions

1. Melt the butter in a small saucepan, stir in the flour and cook for 2 minutes. Gradually blend in the stock and bring to the boil. Cook, stirring, for 3 minutes.
2. Blend the dried egg and water to a smooth paste, blend in the cream and lemon juice. Remove the sauce from the heat and stir in the egg mixture. Season to taste with salt and pepper. Reheat the sauce without boiling. Serve hot with chicken and vegetable dishes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Boiled
Dish: 
Sauce
Ingredient: 
Chicken
Preparation Time: 
5 Minutes

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