Breton sauce
Breton sauce (fr. sauce bretonne) is a French compound sauce consisting of a velouté base with julienned onion, leeks, celery heart and mushrooms, mounted with butter and cream. It has been referred to as a brown version of sauce soubise, which has as its base a béchamel sauce.[1]
References
- ^ Larousse Gastronomique (1961)
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Brown sauces
- Bordelaise sauce
- Breton sauce
- Chasseur sauce
- Chaudfroid sauce
- Demi-glace
- Espagnole sauce
- Rouennaise sauce
- Sauce africaine
- Sauce bourguignonne
- Sauce Robert
- Sauce charcutière
- British brown sauce
- Daddies
- HP Sauce
- OK Sauce
- Steak sauce
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