Allemande sauce
Encyclopedia
Allemande sauce is a sauce in French cuisine
French cuisine
French cuisine is a style of food preparation originating from France that has developed from centuries of social change. In the Middle Ages, Guillaume Tirel , a court chef, authored Le Viandier, one of the earliest recipe collections of Medieval France...

 that is based on velouté sauce
Velouté sauce
A velouté sauce, pronounced , along with Allemande, Béchamel, and Espagnole, is one of the sauces of French cuisine that were designated the four "mother sauces" by Antonin Carême in the 19th century. The French chef Auguste Escoffier later classified tomato, mayonnaise, and Hollandaise mother...

, but thickened with egg yolks and heavy cream, and seasoned with lemon juice
Lemon juice
The lemon fruit, from a citrus plant, provides a useful liquid when squeezed. Lemon juice, either in natural strength or concentrated, is sold as a bottled product, usually with the addition of preservatives and a small amount of lemon oil.-Uses:...

. Velouté is one of the four mother sauces of classic French cuisine as defined by Antoine Carême in his classic text The Art of French Cooking in the 19th Century.

Escoffier perfected the sauce allemande (German sauce) in the early 20th century. At the outbreak of World War I
World War I
World War I , which was predominantly called the World War or the Great War from its occurrence until 1939, and the First World War or World War I thereafter, was a major war centred in Europe that began on 28 July 1914 and lasted until 11 November 1918...

, he rescued the sauce by renaming it Sauce blonde. The sauce is generally known today as Sauce Parisienne. It is best used with eggs, poached fish, poultry, hot hors d'oeuvres, and dishes topped with a coating of bread crumbs.
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