Sauce Chivry: Butter-Enriched Method

Preparation info
  • Yield:

    1½ cups

    • Difficulty

      Easy

Appears in

By James Peterson

Published 1991

  • About

Method

When sauce chivry is prepared following the classic method given above, a flavored velouté is finished with chivry butter (herb butter). The only difference when preparing a strictly butter-enriched version is t