In cooking, allemande sauce is one of the mother sauces of classic French cuisine defined by Antoine Carême. Sauce allemande translates to german sauce, though its origin is in fact French.
In fact, it must be treated exactly like custard, and in warming up the sauce it is often a good plan, if you have no bain-marie, to put the sauce in a jug and place the jug in a saucepan of boiling water.
In addition to this essence of mushroom, a little lemon juice--allowing the juice of half a lemon to every pint, should be added to the sauce, as well as a slight suspicion of nutmeg, a pint of sauce requiring about a dozen grates of a nutmeg.
Should it therefore contain any lumps, which is not unfrequently the case in butter sauce, pass the sauce through a sieve with a wooden spoon and then put it by in a bain-marie, or warm it up in a jug as directed.
Such sauces, including applesauce and cranberry sauce, are often eaten with specific other foods (apple sauce with pork or ham; cranberry sauce with poultry) or served as desserts.
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