Sauce Allemande – German Sauce

A bean recipe for every taste:

This light, silky smooth sauce has a full flavor and pairs well with poached poultry and offal such as brains or sweetbreads.

Place the shallots in a saucepan with the white wine, peppercorns and bouquet garni and cook the liquid over medium heat until two-thirds thick.

Add the chicken stock and the mushrooms and boil the liquid repeatedly by half.

Pour in the whipping cream and gently bubble the sauce until it thickens (about 5 min).

Whisk the lightly whipped cream with egg yolks and juice of one lemon and fold in heartily. Turn off the stove, season the sauce with salt and freshly ground pepper to taste, strain through a fine-mesh sieve and serve on the spot.

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