Skip to main content
Sauce

Allemand Sauce

A sauce made from chicken stock, mushrooms, lemon peel, parsley, flour, egg yolks, butter, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Allemand Sauce

Ingredients

Directions

Make the sauce

  1. In a saucepan, combine chicken stock, salt, mushrooms, lemon peel, and parsley.

  2. Bring to a boil, then reduce heat and simmer for 30 minutes.

  3. Thicken with flour, boil for a few minutes, then strain.

Finish the sauce

  1. Stir in beaten egg yolks and heat gently, avoiding boiling.

  2. Remove from heat and stir in butter and lemon juice.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Chicken + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  3. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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

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

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Egg yolks
Thicken the sauce and add richness as they gently set with heat.
Flour
Thickens the stock into a smooth, lightly bodied sauce.
Butter
Adds fat for a smooth, glossy texture and rounded flavor.
Lemon juice
Adds acidity that brightens the rich sauce.

The step that matters

Stir in egg yolks and heat gently. Egg yolks thicken by gently setting around 160°F; if the sauce boils, the proteins can scramble and turn grainy, and the sauce cannot be rescued.

“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

Hot Lemon Cream SauceHot Lemon Cream Sauce11 recipesWine Sauce (for stewed fruit)Wine Sauce (for stewed fruit)186 recipesCaper SauceCaper Sauce180 recipesBrown SauceBrown Sauce141 recipes