Allemande sauce is a sauce in French cuisine that is based on a light-colored velouté sauce (typically veal; chicken and shellfish veloutés can also be used), but thickened with egg yolks and heavy cream, and seasoned with lemon juice. Allemande was one of the four mother sauces of classic French cuisine as defined by Antoine Carême in The Art of French Cooking in the 19th Century.
Escoffier perfected the sauce allemande (German sauce) in the early 20th century. At the outbreak of World War I, he rescued the sauce by renaming it sauce blonde. The sauce is sometimes mistakenly called sauce parisienne. They are similar, except sauce parisienne uses cream cheese, instead of the egg/heavy cream mixture of sauce allemande. It is best used with eggs, poached fish, poultry, hot hors d'oeuvres, and gratiné dishes topped with a coating of bread crumbs.