Allemande Sauce

Conflicting information about this sauce:

  1. Wikipedia:
    • Allemande sauce or sauce parisienne is a sauce in French cuisine based on a light-colored velouté sauce (typically veal; chicken and shellfish veloutés can also be used), but thickened with egg yolks and heavy cream, and seasoned with lemon juice.
    • Allemande was one of the four mother sauces of classic French cuisine as defined by Antoine Carême in 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, he renamed it sauce parisienne.
    • Some American cookbooks define a completely different sauce parisienne consisting of cream cheese whipped together with oil and citrus juices, which they also call "cream cheese mayonnaise". 
  2. (source)
    • Allemande Sauce aka "German Sauce" is a finished sauce made by thickening a veal velouté with a liaison ( = a thickening mixture) of egg yolks and heavy cream. This version can be served as is with veal, poached chicken, vegetables or eggs.
    • This is a compound ( = derived) sauce that can be used for making various small sauces such as the Poulette or Aurora sauces.  
    • Allemande sauce is sometimes mistakenly called Sauce Parisienne. Sauce Parisienne is similar, but it uses cream cheese instead of the egg & cream liaison, which makes it a different sauce altogether. 

 

Pic1:  Take note of the importance of Allemande sauce as secondary sauce, which in its turn has many derived sauces. - internet picture

 

INGREDIENTS

This is what you need for 2 cups:

  • 2 cups veal velouté
  • ¼ cup heavy cream
  • 1 egg yolk
  • S&wP
Pic2: Allemande Sauce

Directions

 

there is more!

It seems that there are four versions of Allemande Sauce. (source)

  1. ALLEMANDE SAUCE FOR EGGS, OFFAL, POACHED CHICKEN OR VEGETABLES
    • Egg yolks and a light stock (chicken or veal) are added to Sauce Velouté. The sauce is reduced, then has butter added, then is strained through a cloth. It can be seasoned if desired with nutmeg and few drops of lemon juice.
    • For 2 cups (16 oz / 500 ml):
      2 large egg yolks 1 2/3 cups (13 oz / 400 ml) chicken or veal stock 2 1/4 cups (17 oz / 500 ml of Velouté sauce 4 tablespoons of butter optional: grated nutmeg, dash of lemon juice
    • Mix together egg yolks, stock and Velouté sauce with a whisk, then put on the stove top and simmer stirring constantly.
    • Let it reduce until it starts to coat the spoon.
    • Stir in the butter until melted, then strain through a fine cheesecloth.
  2. ALLEMANDE SAUCE FOR FISH
    • Sauce Velouté (ideally one made with fish stock) has more fish stock added to it, then is simmered down.
    • For 2 cups (16 oz / 500 ml):
      2 large egg yolks 1 2/3 cups (13 oz / 400 ml) rich fish stock 2 1/4 cups (17 oz / 500 ml of Velouté sauce that has been made with fish stock 4 tablespoons of butter optional: grated nutmeg, dash of lemon juice
    • Mix together egg yolks, stock and Velouté sauce with a whisk, then put on the stove top and simmer stirring constantly. Let it reduce until it starts to coat the spoon. Stir in the butter until melted, then strain through a fine cheesecloth.
  3. ALLEMANDE SAUCE WITH MUSHROOM FLAVOURING
    • The full name of this version is “Sauce allemande au fumet de champignons.”
    • Allemande Sauce (the version for eggs or meat) has added to it a few tablespoons of mushroom “fumet” ( juice from cooked mushrooms.) Mushroom skins and stalks, chopped, can also be added (later to be strained out.)
    • Use about 2 tablespoons of mushroom fumet per 2 cups (16 oz / 500 ml) of Allemande Sauce.
  4. ALLEMANDE SAUCE WITH TRUFFLE FLAVOURING
    • Its full name is “Sauce allemande au fumet de truffes.”
    • Allemande Sauce (the version for eggs or meat) has added to it a few tablespoons of truffle juice (“fumet de truffes”) — about 2 tablespoons per 2 cups (16 oz / 500 ml) of Allemande Sauce.
    • As for the mushroom version, but truffle juice (“fumet de truffes”) added instead — about 2 tablespoons per 2 cups (16 oz / 500 ml) of Allemande Sauce.