262-The Five Mother Sauces OF Classical French Cookery-Veloute' Sauce - a podcast by Chef Keith Snow

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.

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Website of Chef Keith Snow