allemande sauce

Thân thiện

The chef prepares a creamy allemande sauce in the kitchen.

Definition

1. 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.

Học thuật

Noun

1. egg-thickened veloute

Từ đồng nghĩa

• allemande