Allemande sauce

Allemande sauce is a sauce in French cuisine that is based on velouté sauce, but thickened with egg yolks and heavy cream, and seasoned with lemon juice. Velouté is one of the five mother sauces of classic French cuisine as defined by Antoine Carême in The Art of French Cooking in the 19th Century.

单词	Allemande sauce
释义	Allemande sauce 英语百科 Allemande sauce Allemande sauce is a sauce in French cuisine that is based on velouté sauce, but thickened with egg yolks and heavy cream, and seasoned with lemon juice. Velouté is one of the five mother sauces of classic French cuisine as defined by Antoine Carême in The Art of French Cooking in the 19th Century.
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