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allemande sauce - Veal veloute with egg yolk and cream liaison.
supreme sauce - Chicken veloute reduced with heavy cream.
vin blanc sauce - Fish veloute with shallots, butter, and fines herbs.
Allemande sauce is a sauce in French cuisine that is based on velouté sauce, but thickened with egg yolks, heavy cream, and seasoned with lemon juice.
Allemande Sauce
Occasionally referred to as parisienne sauce, allemande sauce is made by combining cream cheese, oil, lemon juice, and chervil. It is often spread over cold vegetables, most notably asparagus.
Allgauer Emmentaler Cheese ...
Sauces derived from a velouté sauce include Allemande sauce (by adding lemon juice, egg yolks, and cream), suprême sauce (by adding mushrooms and cream to a chicken velouté), and Bercy sauce (by adding shallots and white wine to a fish velouté).
Further compounds of white and brown sauces include the exotic-sounding Allemande sauce, Chantilly, Demi-glace, Espagnole, Mornay and Supreme. There are hundreds of variations on the basic savoury sauces.
 See also: Roast, Wine, Bean, Water, Aroma
  
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