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

FAQs

What is German Rahm? ›

noun. cream [noun] the yellowish-white oily substance that forms on the top of milk, and from which butter and cheese are made. single/double cream. (Translation of Rahm from the PASSWORD German–English Dictionary © 2014 K Dictionaries Ltd)

Starch, lactose, 21% cream powder, iodized salt, vegetable fat, flavor enhancer (monosodium glutamate, disodium inosinate, disodium guanylate), rice flour, tomato powder, aroma (with celery seed extract), milk protein, colorants (Ammonia caramel, paprika extract), citric acid, onions, salt, yeast extract, dextrose.

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 ...

Our classic recipe for Allemande sauce makes a perfect accompaniment to any meat or vegetables, as its mild but rich flavors make it perfect on poached fish or chicken, veal, beef, vegetables, or eggs.

Tomato ketchup holds a prominent place among the most popular condiments in Germany, found in the majority of German households. It is one of the largest segments in the German table sauces market, and regularly consumed by most of the population.

Northern Germany distinguishes between Sahne (-> liquid) and Schlagsahne (-> whipped). Likewise for Switzerland (Schlagrahm) and Austria (Schlagobers). And once you realized that Sahne and Rahm are the same stuff, it becomes clear that a Rahmsoße and a Sahnesoße both indicate a preparation refined with cream.

Rahm sauce in English could be translated as “Cream Sauce”.

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.

Velouté Sauce

While the chicken velouté, made with chicken stock, is the most common type, there is also a veal velouté and fish velouté. Each of the veloutés forms the basis of its own respective secondary mother sauce. For instance, chicken velouté fortified with cream becomes the Supreme Sauce.

A Chicago favorite since 1950s, Harold's Chicken Mild Sauce is sure to impress even the most discerning palate. With its unique blend of flavors that are neither too hot nor too mild but just right for everyone's taste buds—it's a must-have condiment at your next family dinner or party!

What does Allemande sauce taste like? ›

Translated as "German sauce," this silky, traditional French sauce is enriched with egg yolks and cream and flavored with a hint of mushroom and lemon. Serve it as is with chicken or vegetables or try adding chopped fresh herbs or minced capers to make a delicious variation.

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.

Rahmschnitzel (German Schnitzel in Creamy Mushroom Sauce)

For the sauce, melt the butter before adding the capers, garlic, lemon zest and juice and parsley, salt to taste, and add the prosecco. Keep sauce warm but don't keep cooking. 5. Meanwhile warm oil in non-stick pan and cook the schnitzels one at a time, let rest on wire rack or paper towel.

Noun. Rahm m (strong, genitive Rahmes or Rahms, no plural) (especially Southern German, Switzerland, Austria) cream (milkfat) synonym ▲ Synonym: Sahne.