Sauce allemande

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 béchamel, espagnole, and velouté sauces. It is commonly used as a base for many other sauces, but it can be served on its own with eggs, vegetables, poached chicken, and veal.