Sauce Allemande is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic sauce made from a sauce tournee base thickened with egg yolks. The full recipe is presented here and I hope you enjoy this classic British version of: Sauce Allemande.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
SAUCE ALLEMANDE, or GERMAN SAUCE.
509. INGREDIENTS.—1/2 pint of sauce tournée (No. 517), the yolks of 2 eggs.
Mode.—Put the sauce into a stewpan, heat it, and stir to it the beaten yolks of 2 eggs, which have been previously strained. Let it just simmer, but not boil, or the eggs will curdle; and after they are added to the sauce, it must be stirred without ceasing. This sauce is a general favourite, and is used for many made dishes.
Place the sauce in a pan and heat to just below simmering. Take off the heat then beat in the egg yolks. Return to the heat, bring just to a simmer, stirring constantly, and serve immediately.
