Allemande Sauce (Noun)
Meaning
Egg-thickened veloute.
Classification
Nouns denoting foods and drinks.
Examples
- The Allemande sauce, being a classic example of an egg-thickened veloute, consists of a simple chicken or fish stock and reduced cream.
- To make the traditional Allemande sauce, start by reducing chicken stocks and adding to it egg yolk and lemon juice mixture.
- A variation of the Allemande sauce, made lighter with fish stock, suits delicate fish like sole or flounder.
- To thicken the Allemande sauce to the right consistency, stir in the egg yolk mixture over gentle heat, removing before it reaches boiling point.
- Classic Allemande sauce is often served alongside meats, like poultry, or fish that have been poached or steamed to conserve delicate flavors.