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Mornay Sauce
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5 from 1 vote

Allemande Sauce Recipe

Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Sauces
Cuisine: French
Servings: 2 - 4 servings

Equipment

  • medium saucepan
  • small saucepan
  • sieve or chinois
  • bowl for the finished sauce
  • whisk
  • wooden spoon

Ingredients

  • oz butter
  • oz flour
  • 2 pints chicken stock or veal stock
  • 4 egg yolks
  • salt & pepper to taste
  • 1 tablespoon lemon juice
  • 1 dash ground nutmeg

Instructions

  • Heat the stock in a small saucepan. Then in the other saucepan, melt the butter and add the flour. Stir with a wooden spoon over low heat for 2-3 minutes to create a blond roux.
  • Make the sauce - Gradually add the hot stock into the pan with the flour and melted butter and constantly stir to blend the ingredients. Bring to a boil, stirring all the time.
    If you stop stirring or leave the sauce on the heat unattended, it will stick and burn.
  • Lower the heat and simmer until the sauce reaches the desired thickness, about 10-15 minutes.
  • Season the sauce with salt and a couple of turns of pepper, and allow it to cool for a couple of minutes.
  • Finally, beat the egg yolks into the sauce one at a time until well incorporated.
  • Strain the sauce through the sieve into a bowl or another pan.
  • Season with salt and pepper, lemon juice, and nutmeg.
  • Serve.