Allemande sauce

Allemande Sauce is a classic French sauce, often used as a base for many other sauces in French cuisine. It is a derivative of Velouté sauce, one of the five mother sauces of French cuisine, and is traditionally made from veal stock, cream, egg yolks, and lemon juice.

History

The origins of Allemande Sauce can be traced back to the 17th century, during the reign of Louis XIV. It was during this time that French cuisine began to take on its modern form, with the development of a system of sauces that could be used as bases for a variety of dishes. The name "Allemande" is derived from the French word for German, suggesting a possible German influence on the sauce's creation.

Preparation

The preparation of Allemande Sauce begins with the creation of a Velouté sauce. This involves simmering veal bones in water with a mirepoix (a mixture of diced vegetables, usually onions, carrots, and celery) until a rich stock is formed. The stock is then thickened with a roux, a mixture of flour and butter cooked together until they form a paste.

Once the Velouté is prepared, it is combined with cream, egg yolks, and lemon juice to create the Allemande Sauce. The sauce is typically strained before serving to ensure a smooth texture.

Uses

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

Variations

There are several variations of Allemande Sauce, including Sauce Parisienne (which includes the addition of mushrooms) and Sauce Albufera (which includes the addition of meat glaze and Madeira wine).

See also

• French cuisine
• Mother sauces
• Velouté sauce
• Suprême sauce
• Aurora sauce