Breton sauce

From Wikipedia, the free encyclopedia

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)

v t e Brown sauces

Meat-based	Bordelaise sauce Breton sauce Chasseur sauce Demi-glace Espagnole sauce Rouennaise sauce Sauce Africaine Sauce Bourguignonne Sauce Robert Sauce charcutière

Vinegar-based	British brown sauce Daddies HP Sauce OK Sauce Steak sauce A1 Steak Sauce Henry Bain sauce

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