sauce Allemande

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A rich, white, veal velouté sauce with white wine and mushroom essence, thickened with cream, white pepper and beaten egg yolks, seasoned with lemon juice. It is used with rich veal and chicken dishes. One of the basic sauces. I have seen this referred to as having originated in the rich pasturelands of Bavaria and, alternatively, named for its blonde colour rather than for the country of origin.

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