Ingredients with Measurements:
- 2 cups of chicken stock
- 1 cup of dry white wine
- 1/2 cup of heavy cream
- 1/4 cup of all-purpose flour
- 1/4 cup of unsalted butter
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of ground nutmeg
Special equipment needed:
- Whisk
- Saucepan
Step-by-step instructions:
1. In a saucepan, melt the butter over medium heat.
2. Add the flour and whisk until smooth.
3. Gradually add the chicken stock and white wine, whisking constantly to prevent lumps.
4. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
5. Add the heavy cream, salt, black pepper, and nutmeg, and whisk until well combined.
6. Simmer the sauce for another 5 minutes, stirring occasionally.
7. Remove the sauce from the heat and let it cool for a few minutes.
8. Use a blender or immersion blender to puree the sauce until smooth.
9. Serve the sauce warm.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes about 2 cups of sauce
Nutritional information:
Per serving (1/4 cup):
Calories: 120
Fat: 9g
Saturated Fat: 6g
Cholesterol: 30mg
Sodium: 200mg
Carbohydrates: 5g
Fiber: 0g
Sugar: 1g
Protein: 2g
Substitutions for ingredients:
- Vegetable stock can be used instead of chicken stock.
- Dry vermouth or dry sherry can be used instead of white wine.
- Half-and-half can be used instead of heavy cream.
- Cornstarch can be used instead of flour for a gluten-free version.
Variations:
- Add chopped fresh herbs such as parsley, thyme, or chives for extra flavor.
- Use beef stock instead of chicken stock for a richer flavor.
- Add sautéed mushrooms or onions for a more savory sauce.
Tips and tricks:
- Whisk constantly while adding the chicken stock and white wine to prevent lumps.
- Use a blender or immersion blender to puree the sauce for a smoother texture.
- Adjust the seasoning to taste.
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 heated through.
Presentation ideas:
Serve the sauce over grilled or roasted meats such as chicken, pork, or beef.
Garnishes:
Garnish with chopped fresh herbs such as parsley, thyme, or chives.
Pairings:
Pair with a dry white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with roasted vegetables or mashed potatoes.
Troubleshooting advice:
If the sauce is too thick, add more chicken stock or white wine to thin it out. If the sauce is too thin, simmer it for a few more minutes to reduce it.
Food safety advice:
Refrigerate leftover sauce promptly and discard any sauce that has been left at room temperature for more than 2 hours.
Food history:
Allemande sauce is a classic French sauce made with veal stock, egg yolks, and cream. This version uses chicken stock and white wine for a lighter flavor.
Flavor profiles:
Creamy, savory, and slightly tangy from the white wine.
Serving suggestions:
Serve the sauce over grilled or roasted meats such as chicken, pork, or beef.
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Region: German