Allemande Sauce Recipes

CHICKEN NORMANDY (ESCALOPE DE POULET A LA NORMANDE)

Chicken Normandy (Escalope de Poulet a la Normande) image

This is how my mum and grandma make chicken Normandy. The main things in this recipe are to have the chicken breasts really tender and the sauce not too liquidy. Bon appetit!

Provided by CeliaBC

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil, or as needed
4 (5 ounce) skinless, boneless chicken breasts
1 (4.5 ounce) can button mushrooms, drained
1 cup heavy cream
1 large egg yolk
1 tablespoon Dijon mustard, or more to taste
salt and freshly ground black pepper to taste
2 cups hot cooked rice, or as needed

Steps:

Heat olive oil in a skillet over medium-high heat. Pan-sear chicken breasts in the hot oil until lightly browned, 2 to 3 minutes per side. Remove chicken breasts from the skillet.
Add drained mushrooms to the pan juices in the skillet and cook until they start to pop, about 5 minutes.
Whisk together cream, egg yolk, Dijon mustard, salt, and pepper in a small bowl; pour into the skillet with the mushrooms. Return chicken breasts to the skillet and simmer over medium-low heat, stirring occasionally to prevent the egg yolk from setting, until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center of the chicken breast should read at least 165 degrees F (74 degrees C).
Serve with cooked white rice.

Nutrition Facts : Calories 519.1 calories, Carbohydrate 26.4 g, Cholesterol 213.3 mg, Fat 30.2 g, Fiber 1.1 g, Protein 34 g, SaturatedFat 15.6 g, Sodium 323.2 mg, Sugar 0.7 g

ALLEMANDE SAUCE RECIPE

Allemande Sauce Recipe image

Provided by JimMac

Number Of Ingredients 5

Ingredients

1 Quart velouté
2 egg yolks
1 Tbs butter
1 1/2 Tsp Lemon Juice
salt, pepper to taste

Steps:

Reduce velouté by half over medium heat; reduce heat to low, and beat in yolks, butter and lemon juice, cooking until desired thickness.

More about "allemande sauce recipes"

ALLEMANDE SAUCE | TRADITIONAL SAUCE FROM FRANCE | TASTEATLAS

Web Allemande sauce–sometimes called German sauce–is basically an enriched, thickened version of sauce velouté.The thickening is achieved by a combination of egg yolks and liaison, or heavy cream.Often seasoned with lemon juice, Allemande sauce belongs to the grand sauces of traditional French cuisine, defined by Antoine Carême in the 19th …
From tasteatlas.com

See details

THE ORIGINAL FRENCH MOTHER SAUCES - GREAT BRITISH CHEFS

Web Jul 14, 2016 Velouté Velouté is conventionally made with a light stock and again thickened with a roux. Chicken, fish and rabbit stocks all were used for velouté, but the word in recent years has become synonymous with cream-based sauces.
From greatbritishchefs.com

See details

ALLEMANDE SAUCE RECIPE FOR PERFECTLY CREAMY DISHES

Web 1 tablespoon lemon juice 1/2 cup chicken or vegetable broth 1/4 cup white wine 2 tablespoons butter 1 tablespoon all-purpose flour Salt and pepper to taste Instructions: In a small saucepan, melt the butter over medium heat. Add the flour and whisk continuously until the mixture turns golden brown, about 2 minutes.
From barefootfarmbyron.com

See details

ALLEMANDE SAUCE RECIPE – FAVRECIPE

Web 1 Place the veloute in a saucepan and bring to a simmer; reduce very slightly. 2 Beat the yolks and cream together in a stainless steel bowl. Temper the liaison by slowly adding a small amount of the hot veloute; repeat until you've incorporated about a third of the sauce into the liaison. Slowly stir the liaison back into the pan. 3
From favrecipe.com

See details

THE OLD FOODIE: SATURDAY "SAUCE VéNITIENNE".

Web Jul 29, 2006 Mix together. Add 2 ½ cups (5 decilitres) of Velouté sauce***, mix with a whisk. Begin cooking over a good heat, stirring with a wooden spoon to keep the sauce from sticking to the bottom of the pot. Cook down carefully without boiling until the sauce coats the spoon well. At the last moment add three tablespoons (50 grams) of butter, rectify ...
From theoldfoodie.com

See details

VEAL VELOUTé SAUCE RECIPE - THE SPRUCE EATS

Web Jul 19, 2019 Veal velouté is the basis for the traditional Allemande sauce, as well as the classic Aurora sauce, the Poulette sauce, and many others. Note that the velouté is not itself a finished sauce — that is to say, it isn't typically served as is. You could, however, simply season it with salt and pepper and use it much as you would a basic gravy.
From thespruceeats.com

See details

WHAT IS PARISIENNE SAUCE? (WITH PICTURES) - DELIGHTED COOKING

Web Dec 17, 2023 Last Modified Date: December 17, 2023. Parisienne sauce, also known as Allemande sauce, is a classic French sauce. It consists of a classic velouté sauce, whipping cream, egg yolks, salt, pepper, and lemon juice. It is a versatile sauce, and is one of the most popular French sauces. Velouté sauce is the foundation of Parisienne sauce.
From delightedcooking.com

See details

HOW TO MAKE ALLEMANDE SAUCE - RECIPE (WITH PICTURES)

Web Jun 29, 2023 50g butter 50g all-purpose flour 500ml milk Salt to taste White pepper to taste Nutmeg (optional) Per serving Calories:350 kcal Proteins:5 g Fats:35 g Carbohydrates:8 g Method 25 minsPrint In a saucepan, melt the butter over medium heat until it …
From sauce-wiki.com

See details

HOW TO MAKE ALLEMANDE SAUCE - YOUTUBE

Web Sep 22, 2009 Allemande Sauce Recipe. A variation of the Velouté sauce - made with egg yolks to make it richer. A perfect sauce for dressing meats and fish. Savour our All...
From youtube.com

See details

ALLEMANDE SAUCE RECIPE - COOKITSIMPLY.COM

Web Dec 6, 2021 Instructions to make allemande sauce Beat the egg yolks with the stock and blend into the sauce. Simmer gently, stirring until thick, smooth and reduced by one-third. Stir in the butter (cut Into pieces) and adjust seasoning veloute sauce (makes 1/2 pint / 600 ml) Make the roux with the butter and flour.
From cookitsimply.com

See details

SAUCE ALLEMANDE — MORE THAN GOURMET

Web Category Poultry-Based Recipes Translated as "German sauce," this silky, traditional French sauce is enriched with egg yolks and cream and flavored with a hint of mushroom and lemon. Serve it as is with chicken or vegetables or try adding chopped fresh herbs or minced capers to make a delicious variation. Ingredients
From morethangourmet.com

See details

HOW TO RESTAURANT QUALITY ALLEMANDE SAUCE AT HOME - THE …

Web May 5, 2017 Bring the mixture to a boil, then reduce the heat and let it simmer for a few minutes until it has thickened. Finally, season the allemande sauce with lemon juice, salt, and white pepper to taste. You can also add other ingredients, such as chopped parsley or tarragon, to give the additional sauce flavor. Where to Use Allemande Sauce
From reluctantgourmet.com

See details

VELOUTE SAUCE | HOW TO MAKE /VUH-LOO-TAY/ - LAKESIDE TABLE

Web Sep 7, 2022 Instructions Melt the butter in a saucepan over medium heat. Then add the diced onion, celery, and carrot. Cook the vegetables until they start to sweat, but don’t brown them. Sprinkle the flour over the vegetables to make a …
From lakesidetable.com

See details

VELOUTE DERIVATIVE SAUCES | THE CULINARY COOK

Web Mar 5, 2015 A supreme sauce is similar to an allemande sauce, but is created with much simpler ingredients. The focus of the supreme sauce is to use chicken stock and chicken veloute as the type of stock. The intermediary sauce supreme is easily produced from a chicken veloute and has several derivative sauces that are also easily created. Yield: 2.5 …
From theculinarycook.com

See details

ALLEMANDE SAUCE RECIPE - KEEN OF CULINARY

Web Jul 6, 2020 Place the velouté in a saucepan and simmer a few minutes over moderate heat until slightly reduced. Beat the egg yolks and cream together in a stainless-steel bowl. Temper the liaison by slowly beating in about one-third of the hot sauce. Then slowly stir this mixture back into the sauce in the pan. Reheat to just below simmering.
From keenofculinary.com

See details

HOW TO MAKE ALLEMANDE SAUCE RECIPE - SLURRP

Web About Allemande Sauce Recipe:Allemande Sauce is a classic French sauce made with a velvety egg yolk base, chicken or veal stock, and a touch of lemon juice. It has a rich and creamy texture with a subtle tanginess. This versatile sauce pairs well with a variety of dishes, including roasted meats, poultry, and vegetables. It adds a luxurious touch to any …
From slurrp.com

See details

POULET ALLEMANDE – CHICKEN THIGHS WITH MUSHROOMS AND CREAM

Web Apr 22, 2020 Poulet Allemande. Preheat your oven to 300°. Prepare the dried morels by soaking in 1 cup water. Peel, trim, and dice the shallot. Season chicken well on both sides, and sear over a low flame, being careful not to overly brown the chicken. A light color on the chicken will work best with this sauce.
From chickenthighguy.com

See details

ALLEMANDE SAUCE - COOKSINFO

Web Jun 29, 2004 2 large egg yolks 1 ⅔ cups (13 oz / 400 ml) chicken or veal stock 2 ¼ cups (17 oz / 500 ml of Velouté sauce 4 tablespoons of butter optional: grated nutmeg, dash of lemon juice Mix together egg yolks, stock and Velouté sauce with a whisk, then put on the stove top and simmer stirring constantly. Let it reduce until it starts to coat the spoon.
From cooksinfo.com

See details

SAUCE ALLEMANDE RECIPE - LOS ANGELES TIMES

Web Jul 14, 2004 5 minutes Serves 4 Print Recipe By Regina Schrambling July 14, 2004 The bechamel I learned to make in restaurant school was not much different from what my dad always whisked up as gravy for...
From latimes.com

See details

RESTAURANT QUALITY VELOUTE SAUCE RECIPE - THE RELUCTANT GOURMET

Web Jul 22, 2012 In a separate saucepan, melt the butter over low heat (don't let it burn) and add the flour. Raise the heat to medium and stir the butter and flour together for about 2 minutes. You are making the roux. Take a good whiff and it should have a pleasant toasted smell. Whisk the simmering stock into the roux and keep heating and whisking.
From reluctantgourmet.com

See details

ALLEMANDE SAUCE RECIPE - THE SPRUCE EATS

Web Jan 6, 2022 1 large egg yolk Kosher salt, to taste Freshly ground white pepper, to taste Steps to Make It Gather the ingredients. In a heavy-bottomed saucepan, heat the velouté over medium-high heat.
From thespruceeats.com

See details