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Allemande Sauce

Use same ingredients as for Velouté Sauce, adding the yolks of two eggs and one teaspoon chopped parsley.

Cook one minute. 2 tablespoons butter 2 tablespoons flour Béchamel Sauce 1 teaspoon chopped onion 1 teaspoon chopped carrot Sauté vegetables in butter. Remove vegetables, add bit of bay leaf ½ teaspoon salt 4 teaspoon pepper 1 cup white stock flour and remaining ingredients, boil two minutes, and simmer ten minutes.

A richer sauce is made by adding one half cup cream. 4 egg yolks ½ teaspoon salt cayenne Béarnaise Sauce 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. Tomato Béarnaise Sauce To Béarnaise Sauce add one fourth cup tomato purée.

Both Béarnaise and Tomato Béarnaise Sauces must be cooked at a low temperature, otherwise the mixture will not be smooth. The sauce should be creamy and of the consistency of mayonnaise dressing. 2 tablespoons butter cup bread crumbs