Sauces Based on White Stocks

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

Basic Stock

Binding Agent

Basic Sauce

Derivatives

White veal stock (fond de veau blanc)

White roux (roux blanc)

Veal velouté (velouté de veau)

Allemande, Poulette

White chicken stock (fond de volaille blanc)

White roux (roux blanc)

Chicken velouté (velouté de volaille)

Suprême, Ivoire, Albufera

Fumet

White roux

Fish velouté (velouté de poisson)

Aurore, Bretonne

Milk

White roux

Béchamel

Mornay, Soubise, Smitane