Allemande Sauce Allemande sauce is a sauce in French cuisine that is based on
velouté sauce, but thickened with
egg yolks and
heavy cream, and seasoned with
lemon juice. Velouté is one of the five mother sauces of classic French cuisine as defined by Antoine Carême in his classic text The Art of French Cooking in the 19th Century.
It is best used with eggs,
poached
fish,
poultry, hot hors d'oeuvres, and dishes topped with a
coating of
bread crumbs.
Also see
Custard,
Gravy.Recipe for
Allemande Sauce Link 1 Link 2
