What is the main ingredient of Sauce Allemande?

The main ingredient of Sauce Allemande is veal velouté. This sauce is a classic French sauce, and it is considered one of the derivatives of the larger family of sauces known as "mother sauces." The velouté is made by thickening stock with a roux and can serve as the base for several other sauces. In the case of Sauce Allemande, the velouté is then enriched with cream and egg yolks, along with seasoning, to create a rich and velvety texture. This process is what distinguishes Sauce Allemande from other sauces, showcasing the importance of the veal velouté as its foundation. The use of veal provides a robust flavor profile that enhances the sauce's final taste, making it a staple in classical French cuisine. Other options, such as chicken stock, vegetable puree, or fish sauce, do not serve as the primary base for Sauce Allemande and thus are not correct.