Sauce allemande

Description

Allemande sauce–sometimes called German sauce– is basically an enriched, thickened version of sauce velouté . The thickening is achieved by a combination of egg yolks and liaison , or heavy cream. Often seasoned with lemon juice, Allemande sauce belongs to the grand sauces of traditional French cuisine, defined by Antoine Carême in the 19th century, along with béchamel , espagnole , and velouté sauces. It is commonly used as a base for many other sauces, but it can be served on its own with eggs, vegetables, poached chicken, and veal.