Velouté, Cream Sauces, and White Wine Sauce

Preparation info

    • Difficulty

      Easy

Appears in

Cooking

Cooking

By James Peterson

Published 2007

  • About

Method

Say, for example, you are making a tarragon sauce for chicken or fish. A traditional approach would be to thicken chicken or fish broth with a roux to create a velouté, add cream and/or egg yolks, and finish it