Breton sauce

Breton sauce (fr. sauce bretonne) is a French 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]

References

^ Larousse Gastronomique (1961)

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[1] Larousse Gastronomique (1961)

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