Allemande Sauce
Use same ingredients as for Velouté Sauce, adding the yolks of two eggs and one teaspoon chopped parsley. Cook one minute.
Béchamel Sauce
- 2 tablespoons butter
2 tablespoons flour
1 teaspoon chopped onion
1 teaspoon chopped carrot
bit of bay leaf
½ teaspoon salt
¼ teaspoon pepper
1 cup white stock
Sauté vegetables in butter. Remove vegetables, add flour and remaining ingredients, boil two minutes, and simmer ten minutes.
A richer sauce is made by adding one half cup cream.
Béarnaise Sauce
- 4 egg yolks
½ teaspoon salt
cayenne
4 tablespoons oil or butter
1 tablespoon tarragon vinegar
1 tablespoon hot water
1 teaspoon chopped parsley
Mix yolks and water; add butter and set in a dish of hot water; stir constantly until mixture thickens; add seasonings and serve immediately.