📝 About This Recipe
Known as 'German Sauce,' this luxurious derivative of Velouté is the epitome of French culinary refinement, enriched with a delicate liaison of egg yolks and heavy cream. It boasts a silky, coat-the-back-of-the-spoon consistency and a complex profile of savory veal stock, bright lemon, and a whisper of nutmeg. This sauce is a masterclass in texture, transforming simple white meats and vegetables into a regal dining experience.
🥗 Ingredients
The Velouté Base
- 3 tablespoons Unsalted Butter (high quality, European style preferred)
- 1/4 cup All-purpose Flour (sifted)
- 3 cups White Veal Stock (clarified and simmering; chicken stock may be substituted)
- 1/4 cup Mushroom Trimmings (finely chopped to infuse earthy depth)
- 4-5 pieces White Peppercorns (whole)
The Liaison (Enrichment)
- 2 Egg Yolks (large, at room temperature)
- 1/2 cup Heavy Cream (at least 36% milk fat)
Seasoning & Finish
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Salt (or to taste)
- 1 pinch Nutmeg (freshly grated)
- 1 tablespoon Cold Butter (cubed, for the final 'monter au beurre')
👨🍳 Instructions
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1
In a heavy-bottomed saucepan over medium-low heat, melt the 3 tablespoons of unsalted butter until it begins to foam but does not brown.
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2
Whisk in the flour to create a blond roux. Cook for 2-3 minutes, stirring constantly, to remove the raw flour taste while ensuring the color remains pale gold.
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3
Gradually whisk in the simmering white stock, one ladle at a time. Ensure each addition is fully incorporated and smooth before adding the next to avoid lumps.
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4
Add the mushroom trimmings and white peppercorns to the sauce. Bring to a gentle simmer.
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5
Lower the heat and let the sauce reduce by about one-third, which should take 25-30 minutes. Frequently skim any skin or impurities that rise to the surface.
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6
Strain the reduced Velouté through a fine-mesh sieve (chinois) into a clean saucepan to remove the solids. Discard the mushrooms and peppercorns.
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7
In a small stainless steel bowl, prepare the liaison by whisking together the egg yolks and heavy cream until perfectly smooth.
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8
Temper the liaison: Slowly whisk about half a cup of the hot sauce into the egg and cream mixture. This prevents the eggs from curdling when added to the main pot.
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9
Return the tempered liaison to the saucepan with the remaining sauce. Cook over low heat, whisking constantly, for 2-3 minutes until the sauce thickens and coats a spoon. Do not let it boil.
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10
Remove from heat immediately. Stir in the lemon juice, salt, and freshly grated nutmeg.
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11
For a professional finish, whisk in the final tablespoon of cold butter (monter au beurre) to give the sauce a brilliant sheen.
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12
Check seasoning one last time and serve immediately over your chosen dish.
💡 Chef's Tips
Temperature control is vital; if the sauce boils after adding the egg yolks, it will curdle and lose its silkiness. Always use white peppercorns instead of black to maintain the pristine, ivory color of the sauce. If the sauce is too thick, thin it slightly with a tablespoon of warm stock before serving. For the smoothest texture, strain the final sauce through a cheesecloth-lined sieve. To prevent a skin from forming if not serving immediately, press a piece of plastic wrap directly onto the surface of the sauce.
🍽️ Serving Suggestions
Drizzle over poached chicken breasts or 'Blanquette de Veau' for a classic pairing. Serve alongside steamed asparagus or cauliflower to elevate simple garden vegetables. Pair with a crisp, dry white wine like a Chablis or a Pinot Grigio to cut through the richness. Use as a luxurious base for seafood dishes, particularly poached sole or scallops. Excellent when served over delicate veal medallions or sweetbreads.