allemande sauce

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Word: Allemande Sauce

Part of Speech: Noun

Definition: Allemande sauce is a type of sauce used in cooking. It is made by thickening a velouté sauce (which is a smooth sauce made from meat stock and a roux) with egg yolks and cream. This makes the sauce rich and creamy.

Usage Instructions:

• Allemande sauce is often used in French cuisine to enhance the flavor of dishes, particularly meats and vegetables.
• It can be served hot or warm, and it is usually poured over the dish just before serving.

Example:

• "The chef prepared chicken with allemande sauce, which made the dish taste wonderfully rich and creamy."

Advanced Usage:

• In professional kitchens, chefs may create variations of allemande sauce by adding different herbs or spices to complement specific ingredients in a dish.

Word Variants:

• Velouté: The base sauce used to make allemande sauce.
• Sauce: A general term for liquids used to enhance the flavor of dishes.

Different Meanings:

• While "allemande" can refer to the sauce, it can also mean "German" in French (as in "allemande" meaning German). However, in culinary terms, it specifically relates to the sauce.

Synonyms:

• There are no direct synonyms for allemande sauce, as it is a specific type of sauce. However, similar sauces include:
  • Béchamel sauce: A white sauce made from milk and roux.
  • Hollandaise sauce: A sauce made from egg yolks, butter, and lemon juice.

Idioms and Phrasal Verbs:

• There are no specific idioms or phrasal verbs associated with "allemande sauce," as it is a culinary term. However, you might come across phrases like "to sauce up" which means to add sauce to a dish.

Summary:

Allemande sauce is a creamy, egg-thickened sauce made from velouté. It adds richness to various dishes and is commonly used in French cuisine.

Academic

Noun

1. egg-thickened veloute

Synonyms

• allemande