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Sauce Velouté

Velouté Sauce

Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About
The Velouté sauce is basically a Béchamel sauce made with chicken or fish stock rather than with milk. The offspring sauces in the Béchamel Family are interchangeable with the offspring sauces in the Velouté Family and vice-versa. In other words you can make a Bercy with Béchamel as well as with Velouté.

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