262-The Five Mother Sauces OF Classical French Cookery-Veloute' Sauce
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.
