Wed, 7 January 2015
On today's show I discuss making Veloute' sauce, the roux thickened white sauce that can start with ether chicken, fish or veal stock. This is a very simple sauce and it's variations can be many. We discuss a few compund sauces including Hungarian Sauce, Normandy Sauce and Bercy Sauce 1.
Direct download: 262-The_Five_Mother_Sauces_OF_Classical_French_Cookery-Veloute_Sauce.mp3
Category:general -- posted at: 12:45pm EDT