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Allemande Sauce
Allemande Sauce is an enriched version of Sauce Velouté.
Classical French food authorities get irked when people classify Allemande as a basic sauce or mother sauce. They will point out sharply that it's a compound sauce. Larousse Gastronomique gives you a brisk "see compound sauces." The reason do confuse Allemande as a base sauce, though, is that it is used as a basis for many others.
There are four versions of Allemande Sauce.
Version One
Used with 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.
Version Two
For fish.
Sauce Velouté (ideally one made with fish stock) has more fish stock added to it, then is simmered down.
Version Three
Mushroom-flavoured.
The full name of this version is "Sauce allemande au fumet de champignons."
Allemande Sauce has added to it a few tablespoons of mushroom "fumet" ( juice from cooked mushrooms.) Mushroom skins and stalks, chopped, can also be added (later to be strained out.)
Version Four
Truffle-flavoured.
Its full name is "Sauce allemande au fumet de truffes."
As for the mushroom version, but truffle juice ("fumet de truffes") added instead -- about 2 tablespoons per 2 cups (16 oz / 500ml) of Allemande Sauce.
Cooking Tips
Version 1:
2 large egg yolks
1 2/3 cups (13 oz / 400ml) chicken or veal stock
2 1/4 cups (17 oz / 500ml of Velouté sauce
4 tablespoons of butter
optional: grated nutmeg, dash of lemon juice
Mix together egg yolks, stock and Velouté sauce with a whisk, then put on the stovetop and simmer stirringly constantly. Let it reduce until it starts to coat the spoon. Stir in the butter until melted, then strain through a fine cheesecloth. Yield: 2 cups (16 oz / 500ml) .
Also called:  Sauce allemande (French) Salsa alemanna (Italian) Salsa alemana (Spanish)
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