Allemande, or White Sauce
- 1 cupful of butter
- 1 sliced onion
- 1 carrot
- 1 cupful of flour
- 2 quarts of boiling white stock
- season with salt and white pepper
- yolks of two eggs
- juice of a lemon
Put in a saucepan a cupful of butter, a sliced onion, and a carrot; when the butter is melted, add a cupful of flour and stir smooth, then pour in two quarts of boiling white stock and let it boil slowly for one hour; season with salt and white pepper and strain. Beat the yolks of two eggs with the juice of a lemon, stir into the sauce and keep hot for use. from this sauce the following sauces can be made.
Submitted by Oct 2, 2009
15 min
30 min
45 min