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Velouté sauce. A velouté sauce (French pronunciation: [vəluˈte]) is a savory sauce that is made from a roux and a light stock. It is one of the "mother sauces" of French cuisine listed by chef Auguste Escoffier in the early twentieth century, along with espagnole, tomato, béchamel, and mayonnaise or hollandaise. Velouté is French for ...
Pan-roasted chicken breasts, garlic mashed potatoes, fiddlehead ferns and suprême sauce. Type. Sauce. Place of origin. France. Main ingredients. Velouté sauce, cream or crème fraîche. Suprême sauce is a classic and popular "daughter sauce" of French cuisine. It consists of velouté, a "mother sauce", thickened with cream and strained.
Sauces considered mother sauces. In order (left to right, top to bottom): béchamel, espagnole, tomato, velouté, hollandaise, and mayonnaise. In French cuisine, the mother sauces (French: sauces mères), also known as grandes sauces in French, are a group of sauces upon which many other sauces – "daughter sauces" or petites sauces – are ...
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Allemande sauce or sauce parisienne is a sauce in French cuisine based on a light-colored velouté sauce (typically veal; chicken and shellfish veloutés can also be used), but thickened with egg yolks and heavy cream, and seasoned with lemon juice. Allemande was one of the four mother sauces of classic French cuisine as defined by Antoine ...
Moules Normandes: steamed mussels in Normande sauce with celery, leeks, mushrooms, potatoes and bacon. Normande sauce, also referred to as Normandy sauce and sauce Normande, is a culinary sauce prepared with velouté, fish velouté or fish stock, cream, butter and egg yolk as primary ingredients.
Sauce bercy. Sauce bercy is a classic sauce of French cuisine. The main ingredients are fish stock, velouté sauce, white wine, shallots and butter. [1][2] Auguste Escoffier wrote in Le guide culinaire that sauce bercy is made to be served alongside fish. [2]
Sauce. Samosas accompanied by four sauces. Tzatziki yoghurt sauce. A chef whisking a sauce. In cooking, a sauce is a liquid, cream, or semi- solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, texture , and visual appeal to a dish.