Allemande (Noun)
Meaning
Egg-thickened veloute.
Classification
Nouns denoting foods and drinks.
Examples
- An allemande sauce is an egg-thickened velouté, one of the mother sauces of French cuisine.
- To enrich and thicken a basic velouté, chefs add an allemande of egg yolks mixed with lemon juice and butter.
- This particular recipe includes a technique to emulsify an allemande for velouté with ease and efficiency.
- Some velouté variations rely on the classic allemande of egg yolks to provide stability to the dish.
- Preparing a well-balanced allemande of egg yolks, lemon juice, and melted butter will create the base of an exceptional velouté.