In cooking, allemande sauce is a velouté sauce made from unreduced meat stock thickened with egg yolk and seasoned with lemon juice. It is one of the mother sauces of classic French cuisine as defined by Antoine Carême in his classic text The Art of French Cooking in the 19th Century. Mother sauces could be prepared in advance and modifications could be made at the last minute, so there are many variations of allemande sauce in French cuisine. Sauce allemande translates to german sauce, though its origin is in fact French.