German Rahm Sauce - Authentic Swabian Recipe - All Tastes German (2024)

FAQs

What is Germany's national sauce? ›

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.

Rahmschnitzel (German Schnitzel in Creamy Mushroom Sauce)

According the Larousse Gastronomique, a seminal work of French haute cuisine, first published in 1938, suprême sauce is made from the mother sauce velouté (white stock thickened with a white roux—in the case of suprême sauce, chicken stock is usually preferred), reduced with heavy cream or crème fraîche, and then ...

cream sauce. cream sauce. Rahmsauce Kochkunst und Gastronomie | cooking and gastronomy GASTR.

Sauerbraten (pronounced [ˈzaʊ̯ɐˌbʁaːtn̩]) is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally.

Originally brought from Europe to Israel by Ashkenazi Jews, schnitzel instantly became a hit. During the early years of the state of Israel, veal was not widely available, so chicken or turkey became a substitute. Nowadays, the meat used is generally chicken or turkey breast to keep it kosher.

Don't call it schnitzel and not even cutlet, because in Milan the meat is strictly veal, on the bone, two fingers high, breaded in egg and breadcrumbs and fried in clarified butter. It has only one name: “costoletta” rib, and everything else is irrelevant.

Schnitzel is not typically highly seasoned, relying instead on bold toppings such as fresh lemon wedges, mushroom sauce, or cream sauce to add a boost of flavor.

The special sauce of sorts, which is a mix of vegan mayonnaise and barbecue sauce, is the condiment mashup that none of us knew we needed — but apparently asked for. And yes, it's Barbie pink, lest anyone not realize that the sauce you're dipping your fries into isn't Barbie-themed.

Sauce américaine (pronounced [sos ameʁikɛn]; French for 'American sauce') is a recipe from classic French cookery containing chopped onions, tomatoes, white wine, brandy, salt, cayenne pepper, butter and fish stock.

What are the five basic sauces? ›

The five mother sauces are hollandaise, tomato (sauce tomat), bechamel, Espagnole, and veloute. French chef Auguste Escoffier identified the five mother sauces, forever associating them with French cuisine.

sauce (liquid):

Soße f.

In Germany, the American penchant for mayonnaise apparently precedes us, as the sauce that you might recognize as Thousand Island dressing is sold as "American Sauce" in Deutschland.

Worcestershire sauce has its roots in India but was actually created by accident in its namesake town of Worcester, England in 1835.