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Parisian sauce, also known as allemande sauce, is a classic French sauce made with velvety sauce, whipping cream, egg yolks, salt, pepper, and lemon juice. It’s versatile and can be used with various dishes. Velouté is the foundation of Parisian sauce, and all four mother sauces of French cuisine are versatile and can be modified easily.
Parisian sauce, also known as allemande sauce, is a classic French sauce. It consists of a classic velvety sauce, whipping cream, egg yolks, salt, pepper and lemon juice. It’s a versatile sauce and is one of the most popular French sauces.
Velvety sauce is the foundation of Parisian sauce. Velouté is one of the four basic French sauces, as outlined by Careme in The Art of French Cuisine, along with Parisian Sauce, Béchamel and Espagnole. The velouté is obtained by taking a light broth of boned veal, fish or chicken and thickening it with a drizzle of butter and flour. Velvety is usually referred to based on the meat stock used to create it, such as veal veal.
To create the Parisian sauce, the velvety is simmered. The egg yolks and whipping cream are then mixed together, and then some velouté is slowly added to the dough. The whole mixture is then placed in a pan and stirred over high heat until it boils, then stirred for another minute and removed from the heat. The Parisienne sauce is then strained to remove any bits of egg white that may have made their way into the yolks and solidified, and the sauce is simmered further while lemon juice, salt and pepper are added.
Because velvety includes flour, Parisienne sauce can handle a lot of heat without the yolks mixing, making it a pretty unique egg white sauce. The classic Paris recipe in the USA comes from Julia Child and includes 1 ½ cups of velouté, ½ cup of heavy whipped cream, 2 egg yolks, a pinch of salt and pepper and a little lemon juice to make two cups full of sauce.
There are many variations of Parisian sauce, some of which lend a more American flavor to the sauce. Some people choose to turn parisienne from a simple blonde sauce into a cheesy sauce, using cream cheese instead of heavy whipped cream. Olive oil may also be added to change the texture a bit, and sometimes both paprika and chervil are added to change the flavor.
All four mother sauces of French cuisine, including Parisian sauce, are incredibly versatile because they can be created well in advance and frozen. They can also be modified quite easily afterwards, allowing them to be a dynamic part of a wide variety of recipes.
Parisian sauce is used with all sorts of dishes – it can be served with fish fillets, scallops, shrimp, chicken breast, pork loin, frog legs, beef salad, and any number of other meals. It’s incredibly versatile, and because the velouté can be made with different meats, the flavor can be radically changed to best suit a specific dish.
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