How Do You Spell ALLEMANDE SAUCE?

Pronunciation: [ˈaləmˌand sˈɔːs] (IPA)

The term "allemande sauce" is a classic French sauce commonly used in cuisine. The phonetic transcription for this word is /al.mɑ̃d sos/. The word "allemande" refers to Germany in French. Contrary to the expectations, the sauce does not contain almonds, but rather a mixture of chicken broth, egg yolks, and cream. Its flavor has a distinct nutty taste obtained from the inclusion of white mushroom concentrate added to the preparation. The traditional recipe often calls for an addition of the mild vinegar and lemon juice for additional tanginess.

ALLEMANDE SAUCE Meaning and Definition

1. Allemande sauce is a classic French sauce that is typically made from a velouté sauce base. It is a rich and creamy sauce that has a smooth and luxurious texture. The name "allemande" comes from the French word for "German," which suggests that the sauce may have German origins.

   To prepare allemande sauce, a velouté sauce is made by combining a blond roux (a mixture of equal parts butter and flour cooked together) and a light chicken or veal stock. The sauce is then thickened with egg yolks, which add a silky richness to the finished sauce.

   The flavor of allemande sauce is mild and delicate, yet full-bodied and savory. It is often seasoned with salt, white pepper, and a squeeze of lemon juice to enhance the flavors. The sauce can also be enriched with heavy cream or a little bit of butter, making it even more luscious.

   Allemande sauce is commonly used to accompany a variety of dishes, particularly those featuring poultry, grilled or poached fish, and steamed or roasted vegetables. Its velvety texture and subtle flavors complement the natural taste of these ingredients without overpowering them.

   In summary, allemande sauce is a creamy French sauce made from a velouté sauce base, thickened with egg yolks, and seasoned with salt, white pepper, and lemon juice. Its mild and rich flavor makes it a popular choice for enhancing the taste of poultry, fish, and vegetables.

Common Misspellings for ALLEMANDE SAUCE

• zllemande sauce
• sllemande sauce
• wllemande sauce
• qllemande sauce
• aklemande sauce
• aplemande sauce
• aolemande sauce
• alkemande sauce
• alpemande sauce
• aloemande sauce
• allwmande sauce
• allsmande sauce
• alldmande sauce
• allrmande sauce
• all4mande sauce
• all3mande sauce
• allenande sauce
• allekande sauce
• allejande sauce

Etymology of ALLEMANDE SAUCE

The word "allemande sauce" has an interesting etymology, as it is derived from the French language.

The term "allemande" itself means "German" in French, so the word "allemande sauce" can be directly translated as "German sauce". However, despite its name, the sauce does not actually have origins in Germany.

The sauce was named "allemande" in the 17th century by French chef François Pierre La Varenne, who was a master of sauces during that time. It is believed that La Varenne gave it this name to honor the popularity of German cuisine among French nobility at the time.

The "allemande sauce" is a creamy, velvety sauce made from a base of béchamel sauce (which is a classic French white sauce made from a roux and milk).

Similar spelling word for ALLEMANDE SAUCE

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