Allemande Sauce

By JimMac

Also called Parisienne, I ran into this first sauce at Au Pied du Cochon on Duluth near St. Hubert in Monteral, which uses it on its Poutine Fois Gras (a poutine with 100 g of fois gras), where they incorporate fois gras into the sauce as well. I also found it at "Coasters", a bar at the corner of Parc and Prince Arthur in Montreal, and was blown away by the simple addition of whole green peppercorns; I later tried the parissienne with peppercorn sauce on poutine at Dunn's, where the sauce was inferior, but the point is made: Allemande is a great addition to the poutine panopoly, and the addition of whole-green peppercorns is an inspired combination with the sweet curds and starchy potatoes.

Ingredients

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

Preparation

Step 1

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