What is Parisienne sauce?

Parisienne sauce, also known as allemande sauce, is a classic French sauce. It consists of classic sauce large, whipped cream, egg yolks, salt, pepper and lemon juice. It is a versatile sauce and is one of the most popular French sauces. Veloute is one of the basic four French sauces, as determined by Careme in the art of French cooking , along with Parisienne sauce, Béchamel and Espagnole sauce. Veloute is produced by a light, boneless supply of veal, fish or chicken and thickening with rip butter and flour. Usually Veloute will refer to the meat that is used to create it, such as calteouté. Many egg yolks and whipped cream are then mixed together and then a little great adds to the mixture. The whole mixture placed them in a pan of sauces and stirred at a high temperature until it is boiled, then mixed for another minute and removed from the heat. Parisienne sauce is then tense to remove all pieces of egg white they could get into ŽPuppets and reinforced, and the sauce further cooks while adding lemon juice, salt and pepper.

Because the velouté includes flour, the Parisienne sauce can withstand a large amount of high heat without the yolks to decline, making it a relatively unique white egg sauce. The classic Parisienne recipe in the United States comes from Julius Child and includes 1 ½ cups, ½ cup of heavy whipping, 2 egg yolks, a pinch of salt and pepper and a little lemon juice to create two full cups of sauce.

There are many variations on Parisienne sauce, some of them give sauces more American taste. Some people decide to turn the parisiennejednodchá blond sauce into the cheese sauce using cream cheese instead of heavy whipped cream. Olive oil can also be added to change the consistency somewhat, and both peppers and chevil sometimes add to change the taste.

6 can also be very easilymodified, allowing them to be a dynamic part of a wide range of recipes.

Parisienne sauce is used with all kinds of meals: it can be served with fish fillets, shells, shrimp, chicken breast, pork lumbar legs, frog, beef salad and any number of other meals. It is incredibly versatile and because the velouté can be made with different masses, the taste can be radically changed to best suit specific food.