Allemande sauce, the Glossary
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.[1]
Table of Contents
9 relations: Auguste Escoffier, French cuisine, French mother sauces, Lemon, Marie-Antoine Carême, Sauce, Velouté sauce, World War I, Yolk.
- Citrus dishes
- French sauces
Auguste Escoffier
Georges Auguste Escoffier (28 October 1846 – 12 February 1935) was a French chef, restaurateur, and culinary writer who popularized and updated traditional French cooking methods.
See Allemande sauce and Auguste Escoffier
French cuisine
French cuisine is the cooking traditions and practices from France.
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French mother sauces
In French cuisine, the mother sauces (sauces mères), also known as grandes sauces in French, are a group of sauces upon which many other sauces"daughter sauces" or petites saucesare based. Allemande sauce and French mother sauces are French sauces.
See Allemande sauce and French mother sauces
Lemon
The lemon (Citrus × limon) is a species of small evergreen tree in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar, and China.
Marie-Antoine Carême
Marie-Antoine Carême (8 June 1783 or 178412 January 1833), known as Antonin Carême, was a leading French chef of the early 19th century.
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Sauce
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods.
Velouté sauce
A velouté sauce is a savory sauce that is made from a roux and a light stock. Allemande sauce and velouté sauce are French sauces.
See Allemande sauce and Velouté sauce
World War I
World War I (alternatively the First World War or the Great War) (28 July 1914 – 11 November 1918) was a global conflict between two coalitions: the Allies (or Entente) and the Central Powers.
See Allemande sauce and World War I
Yolk
Among animals which produce eggs, the yolk (also known as the vitellus) is the nutrient-bearing portion of the egg whose primary function is to supply food for the development of the embryo.
See also
Citrus dishes
- Allemande sauce
- Avgolemono
- Ceviche
- Chenpi
- Cheong (food)
- Clementine cake
- Cochinita pibil
- Cumberland sauce
- Duck à l'orange
- Fruit curd
- Griot (food)
- Key lime pie
- Limpa
- Mämmi
- Marmalade
- Meskouta
- Orange chicken
- Pickled lime
- Ponzu
- Sicilian orange salad
- Terry's Chocolate Orange
- Tiger tail ice cream
- Wasakaka
- Xnipek
- Yuzu koshō
French sauces
- Albufera sauce
- Allemande sauce
- Béarnaise sauce
- Béchamel sauce
- Beurre blanc
- Beurre monté
- Beurre noir
- Beurre noisette
- Bigarade sauce
- Bordelaise sauce
- Breton sauce
- Brown sauce (meat stock based)
- Chasseur (sauce)
- Chateaubriand (dish)
- Compound butter
- Espagnole sauce
- French mother sauces
- Garlic butter
- Genevoise sauce
- Green sauce
- Hollandaise sauce
- Meurette
- Mornay sauce
- Mother sauces
- Nantua sauce
- Pistou
- Polonaise (sauce)
- Poulette sauce
- Rouennaise sauce
- Rouille
- Sauce Robert
- Sauce africaine
- Sauce américaine
- Sauce bourguignonne
- Sauce charcutière
- Sauce gribiche
- Sauce lyonnaise
- Sauce poivrade
- Sauce ravigote
- Sauce vierge
- Suprême sauce
- Velouté sauce
- Venetian sauce
References
[1] https://en.wikipedia.org/wiki/Allemande_sauce
Also known as Parisienne sauce, Sauce Blonde, Sauce Parisienne.