262-The Five Mother Sauces OF Classical French Cookery-Veloute' Sauce
The Harvest Eating Podcast · keith snow
January 7, 201540m 35s
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Show Notes
On today's show I discuss making Veloute' sauce, the roux thickened white sauce that can start with ether chicken, fish or veal stock. This is a very simple sauce and it's variations can be many. We discuss a few compund sauces including Hungarian Sauce, Normandy Sauce and Bercy Sauce 1.