Allemande Sauce Food
HOLLANDAISE SAUCE
This creamy lemon sauce is a standard. Make it just before serving.
Provided by Bob Cody
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Add egg yolks to a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute. Whisk in lemon juice.
- Add 2 tablespoons cold butter, and place over very low heat. Whisk constantly while butter is melting, and continue whisking until thick enough to see the pan between strokes. Remove pan from heat, and beat in 1 tablespoon cold butter. Repeat. Whisk in melted butter a little bit at a time. Season with salt and white pepper to taste.
Nutrition Facts : Calories 449.6 calories, Carbohydrate 1.4 g, Cholesterol 275.7 mg, Fat 49.4 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 30.4 g, Sodium 12.3 mg, Sugar 0.2 g
ESPAGNOLE SAUCE
Espagnole is a classic brown sauce, typically made from brown stock, mirepoix, and tomatoes, and thickened with roux. Given that the sauce is French in origin, where did the name come from? According to Alan Davidson, in The Oxford Companion to Food, "The name has nothing to do with Spain, any more than the counterpart term allemande has anything to do with Germany. It is generally believed that the terms were chosen because in French eyes Germans are blond and Spaniards are brown."
Categories Sauce Beef Vegetable Sauté Christmas Simmer Gourmet
Yield Makes about 2 2/3 cups
Number Of Ingredients 10
Steps:
- Cook carrot and onion in butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 7 to 8 minutes. Add flour and cook roux over moderately low heat, stirring constantly, until medium brown, 6 to 10 minutes. Add hot stock in a fast stream, whisking constantly to prevent lumps, then add tomato purée, garlic, celery, peppercorns, and bay leaf and bring to a boil, stirring. Reduce heat and cook at a bare simmer, uncovered, stirring occasionally, until reduced to about 3 cups, about 45 minutes.
- Pour sauce through a fine-mesh sieve into a bowl, discarding solids.
- *Available at some specialty foods shops and cooking.com (stock requires a dilution ratio of 1:16; 1/4 cup concentrate to 4 cups water).
More about "allemande sauce food"
SAUCE ALLEMANDE - MORE THAN GOURMET
Bring the mixture to a rapid simmer over medium heat and cook until it is reduced by 1/2, to about 2 cups. In a mixing bowl, whisk together the egg yolks and cream. Gradually …
From morethangourmet.com
5/5 (1)Category Poultry-Based Recipes
From morethangourmet.com
5/5 (1)Category Poultry-Based Recipes
- In a medium saucepan, combine the velouté sauce and diluted Fond de Poulet Gold®. Bring the mixture to a rapid simmer over medium heat and cook until it is reduced by 1/2, to about 2 cups.
- In a mixing bowl, whisk together the egg yolks and cream. Gradually whisk in 1 cup of the reduced velouté and stock. Reduce the heat under the saucepan to low and whisk this mixture into the velouté and stock remaining in the saucepan. Keep the sauce at a bare simmer, whisking constantly, and cook until it has thickened slightly.
- Remove the sauce from the heat and whisk in the Essence de Champignon Gold® and lemon juice. Season to taste with salt and pepper, and whisk in the butter if you choose to add it.
SAUCE ALLEMANDE RECIPE - LOS ANGELES TIMES
1. Whisk together the egg and vinegar and set aside. 2. Melt the butter in a saucepan. Whisk in the flour until smooth. Add the boiling water and whisk until smooth. …
From latimes.com
Servings 4Estimated Reading Time 6 minsCategory CONDIMENTSTotal Time 5 mins
From latimes.com
Servings 4Estimated Reading Time 6 minsCategory CONDIMENTSTotal Time 5 mins
- Melt the butter in a saucepan. Whisk in the flour until smooth. Add the boiling water and whisk until smooth. Season with salt and pepper to taste.
- Remove from the heat and gradually whisk in the egg mixture. Do not reboil. Makes 1 1/4 cups.
ALLEMANDE SAUCE RECIPE - THE SPRUCE EATS
Allemande sauce, also called German sauce, is a finished sauce made by thickening a veal velouté with a liaison, or mixture of egg yolks and heavy cream. In French cuisine, this sauce is considered a "daughter" or "small" sauce of velouté, which is one of the five mother sauces alongside tomato, espagnole, béchamel, and hollandaise. These five versatile …
From thespruceeats.com
4.1/5 (29)Category SauceCuisine French, FusionTotal Time 25 mins
From thespruceeats.com
4.1/5 (29)Category SauceCuisine French, FusionTotal Time 25 mins
ALLEMANDE SAUCE - COOKSINFO FOOD ENCYCLOPAEDIA
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. 2 large egg yolks.
From cooksinfo.com
Estimated Reading Time 2 mins
From cooksinfo.com
Estimated Reading Time 2 mins
SAUCE BLONDE - DEFINITION OF SAUCE ... - THE FREE DICTIONARY
Sauce Blonde synonyms, Sauce Blonde pronunciation, Sauce Blonde translation, English dictionary definition of Sauce Blonde. Noun 1. allemande sauce - egg-thickened veloute allemande sauce - flavorful relish or dressing or topping served as …
From thefreedictionary.com
From thefreedictionary.com
FOODS THAT START WITH A {58 FOODS ... - BAKE IT WITH LOVE
The allemande is based on velouté sauce, which is a light-colored French sauce. The sauce is then thickened with egg yolks, heavy cream, and some lemon to make the allemande. 23. Allspice . Allspice is also known as Jamaica pepper, myrtle pepper, pimenta, or pimento. Allspice is the dried unripe brown berry from the Pimenta dioica tree that is native to …
From bakeitwithlove.com
From bakeitwithlove.com
SAUCES. PART 2
Allemande Sauce. Make a white sauce, using one-half chicken or veal stock and one-half milk. When the sauce has cooked ten minutes, add to it the yolks of two beaten eggs mixed with one-half cup of cream. Stir till it thickens, but do not let boil. A dash of nutmeg can be used. Bechamel Sauce . Cook two slices each of onion and carrot in two tablespoonfuls of butter till a light …
From chestofbooks.com
From chestofbooks.com
SAUCE ALLEMANDE – CASSOULET AND GRITS: FOOD THROUGH CULTURE
Sauce Allemande. Classical French Technique, Culinary School, French Food, Sauces & Stocks. 5 Egg Yolks. 2 Cups White Stock (Chicken, Veal, or Fish) 1 Cup of Mushroom Cooking Liquid * 1 Tablespoon Lemon Juice. 1 Quart Hot Sauce Velouté . 4 Ounces Butter. Whisk together egg yolks, white stock, mushroom cooking liquid, and lemon juice. Add to hot …
From cassouletandgrits.com
From cassouletandgrits.com
DERIVATIVES OF BASIC MOTHER SAUCES - WITH EXAMPLES
DERIVATIVES OF VELOUTÉ SAUCE. Sauce Allemande: Quiet simply, this is a veloute thickened with egg yolks and flavoured with mushroom liquor, lemon juice, pepper and nutmeg. (This sauce is also known as sauce Parisienne) Sauce Supreme: This is a chicken veloute enriched with cream. It should be very white in colour and delicate in flavour. Sauce Ivoire: To …
From setupmyhotel.com
From setupmyhotel.com
CURRY SAUCE - DEFINITION, MEANING & SYNONYMS | VOCABULARY.COM
ALLEMANDE SAUCE - DEFINITION, MEANING & SYNONYMS ...
allemande sauce: 1 n egg-thickened veloute Synonyms: allemande Type of: sauce flavorful relish or dressing or topping served as an accompaniment to food
From vocabulary.com
From vocabulary.com
SAUCE ALLEMANDE RECIPE - FOOD NEWS
Sauce Allemande. The Allemande Sauce (which is also sometimes called “German Sauce”) is a finished sauce made by thickening a veal velouté with a mixture of egg yolks and heavy cream called a liaison. This recipe will make about 2 cups of sauce. Ingredients: 2 cups veal velouté ¼ cup heavy cream (or non-dairy creamer) 1 egg yolk
From foodnewsnews.com
From foodnewsnews.com
VELOUTE DERIVATIVE SAUCES | THE CULINARY COOK
Allemande Sauce. An allemande sauce is a veloute that has been altered slightly to provide a unique variation of veloute of which many derivative sauces come from. What separates an allemande sauce from a veloute is the addition of lemon juice and thickened by a liaison. These additions make the allemande sauce a bit delicate, as it cannot be ...
From theculinarycook.com
From theculinarycook.com
ALLEMANDE SAUCE | KENTUCKY FOOD, FOOD BLOGGER, ALLEMANDE SAUCE
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com
From pinterest.com
6 BASIC MOTHER SAUCES AND THEIR DERIVATIVES
The sauce is a liquid or semi-liquid mixture, it provides moisture, color, and shine to a food. A perfect sauce has a colorful appearance, smoothness, and texture, and also provides taste, richness. Importance of a sauce in food preparation. Sauces enhance the flavor of food ; Some sauces help in digestion, like mint sauce, apple sauce. It gives moisture to the food. It …
From foodandbeverageknowledge.com
From foodandbeverageknowledge.com
CHICKEN VELOUTé RECIPE - THE SPRUCE EATS
Simmer the vegetable in the water until tender. Drain but leave 1/4 cup of liquid and process in a blender. Return the pureed vegetable to a pan and add the velouté, taste for salt and pepper, and add accordingly. Keep the mixture on a low simmer. Slightly heat up the cream and whisk in the egg yolk.
From thespruceeats.com
From thespruceeats.com
FEEDING ANDY: ALLEMANDE SAUCE | ALLEMANDE SAUCE, FOOD ...
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.ca
From pinterest.ca
WHAT PRECAUTIONS BE TAKEN WHEN FINISHING ... - THE ANSWERBANK
Home > Food & Drink > What Precautions Be Taken When Finishing And Holding Allemande Sauce? What Precautions Be Taken When Finishing And Holding Allemande Sauce? kayla675 | 22:32 Mon 19th Feb 2018 | Food & Drink. 11 Answers. Subscribe; Report ⚑ i need help please You Are Preparing A Gravy For A Batch Of Swiss Steaks That Are To Be …
From theanswerbank.co.uk
From theanswerbank.co.uk
ALLEMANDE SAUCE - MESSINA HOF
06.14.10. Allemande sauce, also known as blond or Parisienne sauce, is a sauce based on velouté. It is thickened with egg yolks, heavy cream, and seasoned with lemon juice and wine. It is great over breaded chicken cutlets, egg dishes, and vegetables.
From messinahof.com
From messinahof.com
ALLEMANDE SAUCE - DEFINITION OF ALLEMANDE SAUCE BY THE ...
Define allemande sauce. allemande sauce synonyms, allemande sauce pronunciation, allemande sauce translation, English dictionary definition of allemande sauce. Noun 1. allemande sauce - egg-thickened veloute allemande sauce - flavorful relish or dressing or topping served as an accompaniment to food Based on... Allemande sauce - definition of …
From thefreedictionary.com
From thefreedictionary.com
THE FOOD TIMELINE HISTORY NOTES--SAUCE
"Allemande, Sauce. One of the classic French sauces, also known as Sauce Blonde or Sauce Parisienne. To make a Sauce Allemande, one requires: 2 cups of Sauce Veloute 2 egg-yolks Fresh butter or thick cream A little nutmeg. Reduce the Veloute upon a slow fire until it is but half the original quantity. Pour into a double-boiler, or, failing this ...
From foodtimeline.org
From foodtimeline.org
ALLEMANDE SAUCE | TRADITIONAL SAUCE FROM FRANCE
Allemande sauce–sometimes called German sauce–is basically an enriched, thickened version of sauce velouté.The thickening is achieved by a combination of egg yolks and liaison, or heavy cream.Often seasoned with lemon juice, Allemande sauce belongs to the grand sauces of traditional French cuisine, defined by Antoine Carême in the 19th century, along with …
From tasteatlas.com
From tasteatlas.com
47 IDéES DE CUISINE ALLEMANDE | CUISINE ALLEMANDE, CUISINE ...
13 nov. 2020 - Découvrez le tableau "Cuisine allemande" de Lise Gauthier sur Pinterest. Voir plus d'idées sur le thème cuisine allemande, cuisine, recette.
From pinterest.ca
From pinterest.ca
WHAT DOES ALLEMANDE SAUCE MEAN? DEFINITION, MEANING AND ...
• ALLEMANDE SAUCE (noun) Sense 1. Meaning: Egg-thickened veloute. Classified under: Nouns denoting foods and drinks. Synonyms: allemande; allemande sauce. Hypernyms ("allemande sauce" is a kind of...): sauce (flavorful relish or dressing or topping served as an accompaniment to food)
From audioenglish.org
From audioenglish.org
SAUCE ALLEMANDE | COOKING KOSHER WITH COR
Sauce Allemande. The Allemande Sauce (which is also sometimes called “German Sauce”) is a finished sauce made by thickening a veal velouté with a mixture of egg yolks and heavy cream called a liaison. This recipe will make about 2 cups of sauce. Ingredients: 2 cups veal velouté ¼ cup heavy cream (or non-dairy creamer) 1 egg yolk Kosher salt and freshly ground white …
From blog.cor.ca
From blog.cor.ca
HOW TO MAKE A CLASSIC ALLEMANDE SAUCE FOR YOUR FAVORITE ...
Allemande's Name History - I read this pale, yellow sauce Allemande translates to "German Sauce". When War World I broke out, Chef Auguste Escoffier renamed it to Sauce Blonde but today it is usually called Sauce Parisienne. IMPORTANT - This sauce does not hold up very well and should be used as soon as it is made. If not handled properly, the sauce will …
From reluctantgourmet.com
From reluctantgourmet.com
THE ALLEMANDE SAUCE BY FOOD 101
ALLEMANDE SAUCE - THE GUMBO PAGES, BY CHUCK TAGGART
Allemande Sauce The classical Allemande sauce is made with veal velouté, but you can use chicken veloute if that's all you have on hand. 1 quart veal (or chicken) velouté; 2 egg yolks 1/2 cup heavy cream 1-1/2 teaspoons lemon juice Salt to taste White pepper to taste Place the veloute in a saucepan and bring to a simmer; reduce very slightly.
From gumbopages.com
From gumbopages.com
ALLEMANDE SAUCE RECIPE - COOKITSIMPLY.COM
Allemande sauce is a popular sauce, mainly used for chicken, eggs, fish and vegetables. Calories: 1091. Ingredients . US Customary - Metric 1/2 pint veloute sauce see below 2 egg yolks 1/4 pint white stock 3 tbsp butter; for the veloute sauce 2 tbsp butter 1 oz plain flour All purpose 1 pint white stock salt and black pepper 1-2 tablespoons single or double cream …
From cookitsimply.com
From cookitsimply.com
ALLEMANDE SAUCE | THE RAMBLING EPICURE
Tag Archives: "allemande sauce" What to Eat in France: The History of Sauce. Published by Jonell Galloway + Friday, November 13, 2015 Permalink 0. by Jonell Galloway. Sauces were once the domain of French haute cuisine, aristocratic food. This started changing after the Revolution, first in the bourgeoisie, who copied the ways of the former royalty, and eventually …
From theramblingepicure.com
From theramblingepicure.com
ALLEMANDE SAUCE - WORDREFERENCE.COM DICTIONARY OF ENGLISH
allemande sauce - WordReference English dictionary, questions, discussion and forums. All Free.
From wordreference.com
From wordreference.com
HISTORY OF SAUCES, WHATS COOKING AMERICA
Allemande Sauce – Veal veloute with egg yolk and cream liaison. Supreme Sauce – Chicken veloute reduced with heavy cream. Vin Blanc Sauce – Fish veloute with shallots, butter, and fines herbs. Sources: 2001 Food Secrets Revealed, by Dr. Myles H. Bader, published by Northstar Publishing, 1997. A Concise Encyclopediea of Gastronomy, by Andre L. Simon, published by …
From whatscookingamerica.net
From whatscookingamerica.net
MOTHER LEADING SAUCES AND THEIR DERIVATIVES
Sauce Regence for Poultry Same reduction as above + Sauce Allemande + truffle essence. Sauce Villeroy Sauce Allemande + Ham + Truffle essence. This sauce is used to coat certain food items and then they are Egg and Bread crumbed and deep fried. Derivatives of Espagnole Sauce Estouffade means brown stock (made with beef or veal bones) Espagnole ...
From slideshare.net
From slideshare.net
ALLEMANDE SAUCE RECIPE BY AMERICAN.GOURMET | IFOOD.TV
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60+ FOODS THAT START WITH A [FOODS BEGINNING WITH A]
Allemande Sauce. Allemande sauce, also called ‘German sauce’ is made from veal veloute. Cream and eggs are added to thicken the sauce along with seasoning. This sauce is often used as a base for making other sauces such as poulette and aurora, but can also be served with a range of meats, vegetables, or eggs. Side Dishes that Start with an A 30. …
From pickyeaterblog.com
From pickyeaterblog.com
FRENCH FOODS | FRENCH GROCERY STORE ONLINE | IGOURMET
Although food has always played an important role in France, it has not always been associated with haute cuisine, which is the French culinary tradition in which the finest food is elaborately and artfully prepared. Prior to the 1400s, French Food was what could be considered peasants fare, or simple food with no extravagances. In the mid 1500s, Catherine de Medici arrived …
From igourmet.com
From igourmet.com
WHAT DOES ALLEMANDE MEAN? DEFINITION, MEANING AND AUDIO ...
allemande; allemande sauce. Hypernyms ("allemande" is a kind of...): sauce (flavorful relish or dressing or topping served as an accompaniment to food) Learn English with... Proverbs "You will not rise to the occasion, you will default to the level of your training" (English proverb) "Those who play bowls must look out for rubbers." (Aboriginal Australian proverbs) "A tree starts with a …
From audioenglish.org
From audioenglish.org
ALLEMANDE SAUCE - DEFINITION AND COOKING INFORMATION ...
Allemande Sauce cooking information, facts and recipes. Occasionally referred to as parisienne sauce, allemande sauce is made by combining cream cheese, oil, lemon juice, and chervil.
From recipetips.com
From recipetips.com
CHAPTER XVI. MEAT AND FISH SAUCES
Allemande Sauce. MELT three tablespoons butter, add three tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one-half cup chicken and one-half cup cream.Bring to the boiling point and add three tablespoons grated Parmesan cheese, the yolk of one egg, one-half teaspoon salt and a few grains pepper.. Spanish Sauce
From chestofbooks.com
From chestofbooks.com
TALK:ALLEMANDE SAUCE - WIKIPEDIA
Add the {{WikiProject Food and drink}} ... (La cuisine de marche) when he discribes the "Sauce Allemande also called Sauce Parisienne". Only a few dish names are not pure fantasy (e.g. Cumberland, Melba, Duxelles and some more). The renaming into Sauce Parisienne for political reasons is correct so far and marked the begining of french chauvinism in kitchen. Until World …
From en.wikipedia.org
From en.wikipedia.org
ALLEMANDE SAUCE RECIPE - FOOD NEWS
The Allemande Sauce (which is also sometimes called “German Sauce”) is a finished sauce made by thickening a veal velouté with a mixture of egg yolks and heavy cream called a liaison. This recipe will make about 2 cups of sauce. Ingredients: 2 cups veal velouté ¼ cup heavy cream (or non-dairy creamer) 1 egg yolk
From foodnewsnews.com
From foodnewsnews.com
SAUCES – HISTORY OF SAUCES | FRENCHGOURMET HONG KONG
Allemande Sauce – Veal veloute with egg yolk and cream liaison. Supreme Sauce – Chicken veloute reduced with heavy cream. Vin Blanc Sauce – Fish veloute with shallots, butter, and fines herbs. Sources: 2001 Food Secrets Revealed, by Dr. Myles H. Bader, published by Northstar Publishing, 1997. A Concise Encyclopediea of Gastronomy, by Andre L. Simon, published by …
From frenchgourmethk.wordpress.com
From frenchgourmethk.wordpress.com
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