Seafood dish goes a long way with this creamy sauce. Best white wine and lemon juice help cut the richness of the half-and-half and heavy cream on the crab.

MACAU (AP): Chinese businessman Cao Yanglin let his lunch of slow-cooked beef rib with truffle puree and lemon cream sauce go cold as he talked about his gambling spree the night before at the baccarat tables in Macau _ the .More find here: http://atalara.com/news/categ-Betting_wagering-53.html

Chinese businessman Cao Yanglin let his lunch of slow-cooked beef rib with truffle puree and lemon cream sauce go cold as he talked about his gambling spree the night before at the baccarat tables in Macau — the world's new epicenter for gambling.

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. Velouté is one of the five mother sauces of classic French cuisine as defined by Antoine Carême in his classic text The Art of French Cooking in the 19th Century.It was Escoffier who perfected the sauce allemande (named 'German sauce' because of its pale yellow color) at the turn of the 20th century; a few years later at the outbreak of World War I, he rescued the sauce by renaming it Sauce Blonde. Today, the sauce is generally known as Sauce Parisienne. It is best used with eggs, poached fish, poultry, hot hors d'oeuvres, and dishes topped with a coating of bread crumbs.Though allemande sauce is thickened with egg yolk, it can withstand high heat, even being boiled without scrambling the eggs. This is due to the sauce having first been thickened with flour during its initial velouté stage.The following is the basic recipe for Sauce Allemande is:1½ cups thick velouté2 egg yolks½ cup heavy whipping creamsalt, pepperlemon juiceBring sauce to simmer in heavy bottomed sauce pan.Blend egg yolks and whipping cream in mixing bowl. In a very thin stream slowly beat in ½ cup of the hot velouté with a wire whisk.Pour the mixture into the sauce pan.With a wooden spoon, over moderately high heat, stir sauce until it come to a boil. Boil and stir 1 minute. Remove from heat.Strain sauce through fine sieve to remove any coagulated bits of egg white that may have clung to the yolks.Rinse pan. Return sauce.Simmer over low heat. Add salt, pepper, lemon juice to taste. If sauce is too thick add more cream.Makes approx. 2 cups. Sauce may be frozen.