| In cooking, allemande sauce (also known | | | | to the story, the Spanish cooks of Louis |
| as Parisienne sauce) is a velouté sauce | | | | XIII's bride, Anne, helped to prepare |
| made from unreduced meat stock thickened | | | | their wedding feast, and insisted upon |
| with egg yolk and seasoned with lemon | | | | improving the rich brown sauce of France |
| juice. It is one of the mother sauces of | | | | with Spanish tomatoes. This new sauce |
| classic French cuisine as defined by | | | | was an instant success, and was |
| Antoine Careme in his classic text The | | | | gratefully named in honor of its |
| Art of French Cooking in the 19th | | | | creators." |
| Century. Mother sauces could be prepared | | | | The basic method of making espagnole is |
| in advance and modifications could be | | | | to prepare a very dark brown roux, to |
| made at the last minute, so there are | | | | which are added several gallons of veal |
| many variations of allemande sauce in | | | | stock or water, along with 20–30 lb |
| French cuisine. Sauce allemande | | | | (9–14 kg) of browned bones, pieces of |
| translates to German sauce, though its | | | | beef, many pounds of vegetables, and |
| origin is in fact French. | | | | various seasonings. This blend is |
| Béchamel Sauce (), also known as white | | | | allowed to slowly reduce while being |
| sauce, is a basic sauce that is used as | | | | frequently skimmed. The classical recipe |
| the base for other sauces, such as | | | | calls for additional veal stock to be |
| Mornay sauce, which is Béchamel and | | | | added as the liquid gradually reduces |
| cheese. This basic sauce, one of the | | | | but today water is generally used |
| mother sauces of French cuisine, is | | | | instead. Tomato sauce is added towards |
| usually made today by whisking scalded | | | | the end of the process, and the sauce is |
| milk gradually into a white flour-butter | | | | further reduced. |
| roux, though it can also be made by | | | | Espagnole has a strong taste and is |
| whisking a kneaded flour-butter beurre | | | | rarely used directly on food. As a |
| manié into scalded milk. The thickness | | | | mother sauce, however, it then serves as |
| of the final sauce depends on the | | | | the starting point for many derivative |
| proportions of milk and flour. | | | | sauces, such as: Sauce Africaine, Sauce |
| When it was invented, sauce Béchamel | | | | Bigarade, Sauce Bouguignonne, Sauce aux |
| was a slow simmering of milk, veal stock | | | | Champignons, Sauce Charcutiere, Sauce |
| and seasonings, strained, with an | | | | Chasseur, and Sauce Chevreuil, just to |
| enrichment of cream. The sauce under its | | | | go as far as the "Cs". There are |
| familiar name first appeared in Le | | | | hundreds of other derivatives in the |
| Cuisinier François, (published in | | | | classic French repertoire. |
| 1651), by François Pierre La Varenne | | | | A typical espagnole recipe takes many |
| (1615 – 1678), chef de cuisine to | | | | hours or even several days to make, and |
| Nicolas Chalon du Blé, marquis | | | | produces four to five quarts of sauce. |
| d'Uxelles. The foundation of French | | | | In most derivative recipes, however, one |
| cuisine, the Cuisinier François ran | | | | cup of espagnole is more than enough, so |
| through some thirty editions in | | | | that the basic recipe will yield enough |
| seventy-five years. The sauce was named | | | | sauce for 16 to 20 meals. Frozen in |
| to flatter a courtier, Louis de | | | | small quantities, espagnole will keep |
| Béchameil, marquis de Nointel (1630 – | | | | practically indefinitely. |
| 1703), a financier, sometime intendant | | | | Escoffier included a recipe for a Lenten |
| of Brittany, who is sometimes mistakenly | | | | espagnole sauce, using fish stock and |
| credited with having invented it. Many | | | | mushrooms, in the Guide Culinaire but |
| chefs would now regard as authoritative | | | | doubted its necessity. |
| the recipe of Auguste Escoffier | | | | A velouté sauce, like Béchamel sauce |
| presented in Saulnier's Répertoire: | | | | (or white sauce), is one of the classic |
| "White roux moistened with milk, salt, | | | | mother sauces of French cuisine. |
| onion stuck with clove, cook for 20 | | | | In preparing a velouté sauce, a light |
| minutes". | | | | stock (one in which the bones used have |
| The sauce called velouté, in which a | | | | not been roasted), such as chicken, veal |
| white roux is whisked into a white | | | | or fish stock, is thickened with a blond |
| stock, is a full hundred years older, | | | | roux. |
| having appeared in the cookbook of | | | | Thus the ingredients of a velouté are |
| Sabina Welserin in 1553. | | | | butter and flour to form the roux, a |
| In cooking, espagnole sauce is one of | | | | light chicken, veal, or fish stock, salt |
| the mother sauces that are the basis of | | | | and pepper for seasoning. Commonly the |
| sauce-making in classic French cooking. | | | | sauce produced will be referred to by |
| Auguste Escoffier codified the recipe in | | | | the type of stock used e.g. chicken |
| the late 19th century, which is still | | | | velouté. |
| followed today. | | | | It is often served on poultry or seafood |
| Even though espagnole is the French word | | | | dishes, and is used as the base for |
| for Spanish, the sauce has little | | | | other sauces. Sauces derived from a |
| connection with Spanish cuisine. | | | | velouté sauce include Allemande sauce |
| According to Louis Diat, the creator of | | | | (by adding lemon juice, egg yolks, and |
| vichyssoise and the author of the | | | | cream), supreme sauce (by adding |
| classic Gourmet's Basic French Cookbook: | | | | mushrooms and cream to a chicken |
| "There is a story that explains why the | | | | velouté), and Bercy sauce (by adding |
| most important basic brown sauce in | | | | shallots and white wine to a fish |
| French cuisine is called sauce | | | | velouté). |
| espagnole, or Spanish sauce. According | | | | |