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Published 2014
Velouté, with the addition of various other ingredients, acquires new names. To take but two examples, adding egg yolk and chopped mushroom produces sauce allemande, while tomato turns velouté into sauce aurore. Sauce Bercy, based on shallots and white wine, is exceptional in that when it is used for fish it is made with a velouté de poisson, and when for meat with a concentrated meat stock.