Ingredients with Measurements:
- 2 large onions, finely chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
Special equipment needed:
- Large saucepan
- Whisk
Step-by-step instructions:
1. Melt butter in a large saucepan over medium heat.
2. Add chopped onions and cook until they are soft and translucent, stirring occasionally.
3. Sprinkle flour over the onions and stir until the flour is fully incorporated.
4. Gradually pour in beef broth while whisking constantly to avoid lumps.
5. Add heavy cream, Dijon mustard, Worcestershire sauce, salt, and pepper. Whisk until the sauce is smooth.
6. Bring the sauce to a simmer and cook for 10-15 minutes, stirring occasionally, until it thickens to your desired consistency.
7. Taste and adjust seasoning as needed.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
Makes about 2 cups of sauce
Nutritional information:
Per 1/4 cup serving:
Calories: 120
Fat: 10g
Saturated Fat: 6g
Cholesterol: 35mg
Sodium: 300mg
Carbohydrates: 5g
Fiber: 0g
Sugar: 1g
Protein: 3g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Heavy cream can be substituted with half-and-half or milk.
- Dijon mustard can be substituted with yellow mustard or grainy mustard.
- Worcestershire sauce can be substituted with soy sauce or fish sauce.
Variations:
- Add sautéed mushrooms to the sauce for a richer flavor.
- Use red onions instead of yellow onions for a sweeter taste.
- Add a splash of red wine to the sauce for a deeper flavor.
Tips and tricks:
- Use a whisk to avoid lumps in the sauce.
- Adjust the thickness of the sauce by adding more or less beef broth.
- If the sauce is too thin, simmer it for a few more minutes to thicken it.
- If the sauce is too thick, add more beef broth or heavy cream.
Storage instructions:
Store the sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sauce in a saucepan over low heat, stirring occasionally, until it is heated through.
Presentation ideas:
Serve the sauce over grilled or roasted meats, such as steak or pork chops.
Garnishes:
Garnish the sauce with chopped fresh parsley or chives.
Pairings:
Serve the sauce with roasted potatoes or steamed vegetables, such as green beans or carrots.
Suggested side dishes:
- Roasted potatoes
- Steamed vegetables
- Mashed potatoes
- Rice pilaf
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes to thicken it.
- If the sauce is too thick, add more beef broth or heavy cream.
Food safety advice:
- Make sure to cook the onions until they are soft and translucent to avoid a raw onion taste in the sauce.
- Store the sauce in an airtight container in the refrigerator for up to 3 days.
Food history:
Allemande sauce is a classic French sauce made with a roux and chicken or veal stock. This recipe is a variation of the classic sauce, using beef broth and onions.
Flavor profiles:
This sauce has a rich and creamy flavor with a subtle onion taste. The Dijon mustard and Worcestershire sauce add a tangy and savory flavor to the sauce.
Serving suggestions:
Serve the sauce over grilled or roasted meats, such as steak or pork chops.
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Region: German