Chicken with Allemande Sauce (13426370413)

Allemande sauce or sauce parisienne is a

sauce In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French wor ...

French cuisine French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the re ...

based on a light-colored

velouté sauce A velouté sauce () is a savory sauce that is made from a roux and a light stock. It is one of the "mother sauces" of French cuisine listed by chef Auguste Escoffier in the early twentieth century, along with espagnole, tomato, béchamel, and ...

(typically veal; chicken and shellfish veloutés can also be used), but thickened with

egg yolks 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. Some types of egg contain no yolk, for example be ...

and heavy cream, and seasoned with

lemon juice The lemon (''Citrus limon'') is a species of small evergreen trees in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar or China. The tree's ellipsoidal yellow fruit is used for culina ...

. Allemande was one of the four

mother sauces In French cuisine, the mother sauces (french: sauces mères), also known as in French, are a group of sauces upon which many other sauces"daughter sauces" or are based. Different sets and classifications of mother sauces have been proposed sinc ...

of classic French cuisine as defined by Antoine Carême in ''The Art of French Cooking in the 19th Century.''

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. Much of Escoffier's technique was based on that of Marie-Antoi ...

perfected the ''sauce allemande'' ('German sauce') in the early 20th century. At the outbreak of

World War I World War I (28 July 1914 11 November 1918), often abbreviated as WWI, was List of wars and anthropogenic disasters by death toll, one of the deadliest global conflicts in history. Belligerents included much of Europe, the Russian Empire, ...

, 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".Irma S. Rombauer, Marion Rombauer Becker, ''The Joy of Cooking'', 1997
p. 74
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References

{{French mother sauces French sauces Citrus dishes