What is another word for allemande sauce?
Pronunciation: [ˈaləmˌand sˈɔːs] (IPA) 
Allemande sauce is a rich and creamy French sauce that hails from the classical era of French cuisine. It is a velvety smooth white sauce made by combining butter, flour, chicken stock and egg yolks. The sauce is often seasoned with salt, pepper, and lemon juice for added flavour. The texture of allemande sauce is what sets it apart from other white sauces, as it is not as thick as bechamel but not as thin as veloute. Some common synonyms for allemande sauce include veloute sauce, white sauce, and cream sauce. These sauces have a similar texture and creaminess, making them excellent substitutes for allemande sauce in many recipes.
