Breton sauce
Encyclopedia
Breton sauce, 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
.
Julienning
Julienne is a culinary knife cut in which the food item is cut into long thin strips, not unlike matchsticks. Sometimes called 'shoe string', e.g. 'shoestring fries'...
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
Béchamel sauce
Béchamel sauce , also known as white sauce, is one of the mother sauces of French cuisine and is used in many recipes of Italian cuisine, for example lasagne. It is used as the base for other sauces . It is traditionally made by whisking scalded milk gradually into a white roux...
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