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

  1. ^ Larousse Gastronomique (1961)
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Brown sauces
Meat-based
  • Bordelaise sauce
  • Breton sauce
  • Chasseur sauce
  • Chaudfroid sauce
  • Demi-glace
  • Espagnole sauce
  • Rouennaise sauce
  • Sauce africaine
  • Sauce bourguignonne
  • Sauce Robert
  • Sauce charcutière
Vinegar-based
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