Search results
Results from the WOW.Com Content Network
Allemande sauce or sauce parisienne is a sauce in French cuisine based on a light-colored velouté sauce (typically veal; chicken and shellfish veloutés can also be used), but thickened with egg yolks and heavy cream, and seasoned with lemon juice.
Beef with espagnole sauce and fries Rouille sauce. Allemande – Veal stock, veal velouté, lemon juice, mushrooms and egg yolks. [20] Américaine – Mayonnaise, blended with puréed lobster and mustard. [21] Béarnaise – Reduction of chopped shallots, pepper, tarragon and vinegar, with egg yolks and melted butter. [22]
Sauce velouté often is served on poultry or seafood dishes and is also used as the base for other sauces. Sauces derived from a velouté sauce include: Albufera sauce: with addition of meat glaze, or glace de viande; Allemande sauce: by adding a few drops of lemon juice, egg yolks, and cream; Aurore: tomato purée
Sauce allemande, which is a variant of velouté made with egg yolks, [7] is replaced by sauce tomate. [8] Another basic sauce mentioned in the Guide culinaire is sauce mayonnaise, which Escoffier wrote was a mother sauce akin to the espagnole and velouté due to its many derivative sauces. [8]
Allemande sauce — Germany (Allemande in French) Bamberg potato — the city of Bamberg, Bavaria; Bavarois or Bavarian cream — the state of Bavaria; Frankfurter Grüne Soße — sauce from the city of Frankfurt; German fries; German potato pancakes; Hamburger Aalsuppe — a fish soup from the city of Hamburg; Hamburg parsley — the city of ...
A brown butter and sage sauce takes these carrots to another level. They only take 15 minutes to roast, so pop them in the oven while you make the sauce. Use multicolored carrots if you want a ...
Sauce A either white or brown sauce that is eaten with potatoes. Berliner Weisse: Beer A cloudy, sour beer of around 3% alcohol by volume. It is a regional variation on the white beer style from Northern Germany, dating back to at least the 16th century. Buletten: Main course or snack A kind of meatball in Berlin. Currywurst: Snack
Subrics are usually accompanied with a white sauce such as béchamel or allemande sauce. They are usually served as an hors-d’œuvre, amuse-bouch, or a side for various dishes. They can also be made sweet and served as a dessert. The recipes for subric first appeared in the 19th century in French chef Urbain Dubois' La Cuisine classique. [1]