Skip to main content
Sauce

Allemande Sauce

A creamy sauce made with white stock, mushrooms, parsley, milk, thickening, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Mushroom and parsley are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 6,132 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Allemande Sauce

Ingredients

Directions

  1. In a saucepan, combine the White Stock, chopped mushrooms, parsley, boiled milk, and white thickening.

  2. Stir over medium heat until smooth and thickened.

  3. Add the cream and let it simmer for about 1 minute, stirring continuously.

  4. Strain the sauce into a basin for use.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Mushroom + parsleytop 11% of all pairs
    Smell alikemoderate
    Cooked together6,132 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Mushroom + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together2,231 recipes

    Shared aroma: 1-hexanal (fruit).

  3. Mushroom + creamtop 15% of all pairs
    Smell alikelow
    Cooked together4,500 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Parsley + milktop 26% of all pairs
    Smell alikemoderate
    Cooked together7,011 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

White stock
Forms the savoury liquid base of the sauce.
Boiled new milk
Adds body and creaminess to the sauce.
White thickening
Thickens the liquid into a smooth sauce as it heats.
Good cream
Enriches the sauce with fat for a richer, silkier texture.
Chopped mushrooms
Contribute earthy flavour to the sauce.

The step that matters

Stirring while the sauce thickens. Thickeners such as starch can clump and scorch on the bottom of the pan if left unstirred over heat. Constant stirring keeps the sauce smooth and evenly thickened.

Swap the parsley

How well each one fits the dish's main ingredients (mushroom, milk, cream):

  1. Nutmegfits better
  2. Garlicfits better
  3. Celeryfits better
  4. Parsleythe original

Fit is the average pairing score against mushroom, milk, cream. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Wine Sauce (for stewed fruit)Wine Sauce (for stewed fruit)186 recipesCaper SauceCaper Sauce180 recipesBrown SauceBrown Sauce141 recipesDutch SauceDutch Sauce74 recipes