allemande sauce
Definition
- Noun:
- A rich, velvety sauce: "allemande sauce" is a classic French sauce made by thickening a velouté (a light stock-based sauce) with egg yolks and cream, often flavored with lemon juice.
Usage Examples
- Noun:
- The chef prepared veal scallopini with allemande sauce.
- Allemande sauce is a traditional accompaniment to poached chicken or vegetables.
Advanced Usage
- Culinary context: In classical French cuisine, "allemande sauce" is considered one of the mother sauces. It is often used as a base for other, more complex sauces.
- The recipe for sauce poulette begins with a base of allemande sauce.
Variants and Related Words
- Sauce Allemande: An alternative name, using the French word order.
- Velouté: The foundational sauce (a light stock thickened with a roux) used to make allemande sauce.
- Parisienne sauce: A derivative sauce made by adding mushroom essence to allemande sauce.
Synonyms
- Egg-thickened velouté: A descriptive synonym highlighting its primary ingredients and preparation method.
Related Terms
- Mother sauce: In French cuisine, one of the basic sauces from which many other sauces are derived. Allemande is historically classified as a mother sauce, though some modern systems replace it with velouté.
- Liaison: A mixture of egg yolks and cream used for thickening, which is the key technique for finishing allemande sauce.
Noun
-
egg-thickened veloute
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