Allemande Sauce is an enriched version of Sauce Velouté.
Some people classify Allemande as a base or mother sauce. The reason for their confusion is that Allemande Sauce is itself used as the basis for many other sauces.
Technically, though, it is and remains a “compound sauce” (“sauce dérivée”), one built upon a base sauce (Sauce Velouté in this case.)
There are four versions of Allemande Sauce.
Allemande Sauce for 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.
2 large egg yolks
1 ⅔ cups (13 oz / 400 ml) chicken or veal stock
2 ¼ cups (17 oz / 500 ml 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 stove top and simmer stirring 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 / 500 ml).
Allemande Sauce for fish
Sauce Velouté (ideally one made with fish stock) has more fish stock added to it, then is simmered down.
2 large egg yolks
1 ⅔ cups (13 oz / 400 ml) rich fish stock
2 ¼ cups (17 oz / 500 ml of Velouté sauce that has been made with fish stock
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 stove top and simmer stirring 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 / 500 ml).
Allemande Sauce with mushroom flavouring
The full name of this version is “Sauce allemande au fumet de champignons.”
Allemande Sauce (the version for eggs or meat) 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.) Use about 2 tablespoons of mushroom fumet per 2 cups (16 oz / 500 ml) of Allemande Sauce.
Allemande Sauce with truffle flavouring
Its full name is “Sauce allemande au fumet de truffes.”
Allemande Sauce (the version for eggs or meat) has added to it a few tablespoons of truffle juice (“fumet de truffes”) — about 2 tablespoons per 2 cups (16 oz / 500 ml) of Allemande Sauce.
As for the mushroom version, but truffle juice (“fumet de truffes”) added instead — about 2 tablespoons per 2 cups (16 oz / 500 ml) of Allemande Sauce.
Language Notes
Allemande in French means “German”, though this sauce is entirely a French creation and has nothing to do with Germany.
The name is presumed to have come about because another often-used sauce, “Sauce Espagnole”, is dark, while this is a light sauce. To the French mind of the time, Spanish people were of darker complexion and Germans of lighter.