Allemande sauce

Allemande Sauce

Allemande Sauce (pronunciation: al-uh-mahnd sohs) is a classic French sauce, often used as a base for many other sauces in French cuisine.

Etymology

The term "Allemande" is derived from the French word for German, alluding to its origins in German cuisine.

Description

Allemande Sauce is a velouté sauce, one of the five mother sauces of French cuisine, enriched with egg yolks, heavy cream, and lemon juice. It is traditionally made from veal stock, but can also be made with chicken or fish stock. The sauce is thickened with a roux, a mixture of flour and butter cooked together.

Ingredients

• Veal Stock
• Roux
• Egg Yolks
• Heavy Cream
• Lemon Juice

Preparation

The preparation of Allemande Sauce involves several steps. First, a roux is prepared by cooking flour and butter together until they form a smooth paste. This roux is then slowly whisked into simmering veal stock to create a velouté sauce. The sauce is simmered until it is reduced and thickened. Egg yolks and heavy cream are then tempered and slowly added to the sauce, which is finished with a squeeze of lemon juice.

Uses

Allemande Sauce is often used as a base for other sauces, such as Suprême Sauce and Aurora Sauce. It can also be served with poultry, veal, or fish.

Related Terms

• Velouté Sauce
• Mother Sauces
• Roux
• Suprême Sauce
• Aurora Sauce

External links

• Medical encyclopedia article on Allemande sauce
• Wikipedia's article - Allemande sauce

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