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.
References
- Larousse Gastronomique (1961)
| Brown sauces | |
|---|---|
| Meat-based | |
| Vinegar-based | |
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