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Sauce

Sauce Allemande, or German Sauce

A creamy sauce made from sauce tourné and egg yolks, gently heated without boiling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Sauce and egg are a kitchen classic. They rank in the top 39% of all ingredient pairs, and cooks put them together in 10,895 recipes. The science ↓

Sauce Allemande, or German Sauce

Ingredients

Directions

  1. Heat the sauce in a stewpan.

  2. Stir in the beaten yolks of 2 strained eggs.

  3. Let it simmer gently, but do not let it boil to avoid curdling the eggs.

  4. Stir continuously after adding the yolks.

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. Sauce + eggtop 39% of all pairs
    Smell alikelow
    Cooked together10,895 recipes

Sauce and egg barely smell alike, yet cooks put them together in 10,895 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Sauce tourné
Provides the base body and flavour that the enriched sauce is built on.
Egg yolks
Thicken the sauce and add richness when gently heated, enriching its texture.

The step that matters

Simmer gently without boiling after adding the yolks. Egg yolks contain proteins that set when heated. Boiling causes them to scramble and curdle, so the sauce must stay below a simmer while it thickens.

“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.

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