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Velouté SauceA velouté sauce, is one of the five sauces of French cuisine that were designated the five "mother sauces" by Auguste Escoffier in the 19th century along with espagnole, tomato, béchamel and hollandaise, which was a simplification of the "Sauce Carême" list of Marie-Antoine Carême. The term velouté is from the French adjectival form of velour, meaning velvet.

 

serves totaltime preptime cookingtime
600 ml 1 hour
10 minutes
10 minutes 1 hour

 

 

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