1928 recipes · 60 chapters
01
Velouté
Velouté is one of the five French mother sauces: a light roux thickened with a pale stock, whether fish, chicken or veal. Fish velouté is the base for many traditional French fish sauces.
Velouté is one of the five French mother sauces: a light roux thickened with a pale stock, whether fish, chicken or veal. Fish velouté is the base for many traditional French fish sauces.
Velouté is one of the five French mother sauces: a light roux thickened with a pale stock, whether fish, chicken or veal. Fish velouté is the base for many traditional French fish sauces.
Velouté is one of the five French mother sauces: a light roux thickened with a pale stock, whether fish, chicken or veal. Fish velouté is the base for many traditional French fish sauces.
Velouté is one of the five French mother sauces: a light roux thickened with a pale stock, whether fish, chicken or veal. Fish velouté is the base for many traditional French fish sauces.
Velouté is one of the five French mother sauces: a light roux thickened with a pale stock, whether fish, chicken or veal. Fish velouté is the base for many traditional French fish sauces.
5 designs, each in 3 colours. Your choice is saved on this device.
Your privacy choices
We use necessary storage to run this site. With your consent we and our partners (such as Google) also use cookies for ads.