Breton sauce

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Please help improve this article by expanding it. Further information might be found on the talk page. (August 2008)

Breton sauce, (fr. Sauce Bretonne) is a 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]

[edit] References

1. ^ Larousse Gastronomique (1961)

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Categories: French cuisine | Sauces | Brown sauces | French sauces

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