James Peterson

Sauce Vin Blanc

Allemande Method

Preparation info
  • Yield:

    3½

    cups
    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Method

Finish 3 cups (750 milliliters) modern or classic fish velouté with 4