Recipes

How to make German sauce

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The german sauce, also known as Parisian sauce is a type of veluote sauce useful for meats. But there are also variants of it sauce for fish.It is one of four sauces mother defined by the French gourmet Antoine Carème. Read on and take note of how to make german sauce.

Low difficulty Ingredients:
  • 5 egg yolks
  • 4 tablespoons mushroom broth.
  • 1 liter of veluoté sauce.
  • 1/2 tablespoon of lemon juice.
  • Butter.
  • Salt.
  • Pepper.
  • Ground nutmeg
You may also be interested: How to make mole sauce Steps to follow to make this recipe: 1

The first thing you have to do to do the german sauce, is to bring to a boil the liter of veluoté sauce in order to reduce it until it acquires a creamy and little fluid consistency. To do this you must constantly stir it with a wooden spatula.

2

After a while, the veluoté sauce will turn bright and be ready when it is attached to the spatula.

3

Next you have to put 5 egg yolks in a bowl along with a little pepper, better if it is freshly ground.

4

Also, in the same bowl you have to add a little nutmeg, half a teaspoon of lemon juice and a few teaspoons of fresh butter.

5

When you have all the above ingredients inside the bowl, you have to beat the egg yolks.

6

Once the yolks are beaten, you should add some of the veluoté cream while it is still beating.

7

Then remove the veluoté cream from the heat and pour it slowly while it is beating with energy.

8

Then you have to heat it over low heat while you bat and until the boiling takes place.

9

Quickly remove the saucepan from the heat and pass the mixture through the fine strainer.

10

Once the mixture has been cast, it must be removed until it has cooled completely.

11

When it's time to use German sauce, you have to put it on the fire and add 100 grams of fresh butter until everything is well bound, without boiling.

If you want to read more articles similar to How to make German sauce, we recommend that you enter our Recipes category.

Tips
  • If you change the veluoté to veluoté of fish, then the same recipe will be useful for fish dishes.

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