Talk:Allemande sauce


 * Just cleaning up some basic grammatical and syntactical problems. Will someone please elaborate on its being named "German sauce"? Is there a reason Germans were thought of as "pale yellow"?? --Otheus 17:38, 28 January 2007 (UTC)

In the article Sauce, it is stated that Carême operates with four mother sauces, while this article references his five mother sauces. Which is the correct number? 90.184.1.161 (talk) 08:14, 4 May 2008 (UTC)

The sauce page says that Allemande is a mother sauce but this page says that it's made from velouté. So... is Allemande a mother sauce or a derivative sauce? ~Randy (talk) 06:10, 17 August 2008 (UTC)

Name of the sauce
Now why is it actually called "Sauce allemande"? That should also be explained in the article.--93.129.21.66 (talk) 21:27, 18 February 2011 (UTC)


 * Escoffier wrote in 1903, that Sauce Allemande is like most other sauce names (Hollandaise, Bearnaise, Bordelais, Espagnole...) just a branding. Paul Bocuse confirmed that in his standard cook book of 1976 (La cuisine de marche) when he discribes the "Sauce Allemande also called Sauce Parisienne". Only a few dish names are not pure fantasy (e.g. Cumberland, Melba, Duxelles and some more). The renaming into Sauce Parisienne for political reasons is correct so far and marked the begining of french chauvinism in kitchen. Until World War 2 nearly all german, italian and spanish influences of Escoffier's very international Haute Cuisine were eliminated, canceled, substituted or renamed by alsacian, pyrenean, swiss and provencial elements or names. In Nouvelle Cuisine the only not french ingredients are swiss and parmesan cheese.--46.115.55.133 (talk) 09:46, 19 August 2013 (UTC)