Allemande sauce

Allemande sauce is a sauce in French cuisine that is based on velouté sauce, but thickened with egg yolks and heavy cream, and seasoned with lemon juice. Velouté is one of the four mother sauces of classic French cuisine as defined by Antoine Carême in his classic text The Art of French Cooking in the 19th Century.

Escoffier perfected the sauce allemande (German sauce) in the early 20th century. At the outbreak of World War I, he rescued the sauce by renaming it Sauce blonde. The sauce is generally known today as Sauce Parisienne. It is best used with eggs, poached fish, poultry, hot hors d'oeuvres, and dishes topped with a coating of bread crumbs.