A creamy sauce made from chicken and mushroom stock, reduced, added to chicken velouté, with fresh cream, reduced again and finished with butter. One of the basic sauces.
Tartare sauce. A sauce made with mayonnaise mixed with chopped onions, herbs, chopped capers and flavoured with mustard..
Tartare sauce. A sauce made with mayonnaise mixed with chopped onions, herbs, chopped capers and flavoured with mustard..
"Velvety sauce." A sauce made with white stock such as chicken, thickened with flour. Essentially it is the same as béchamel sauce but with the milk replaced by stock. It also refers to a soup based on velouté sauce, finished with egg yolks and cream.
"Green sauce." A piquant sauce made from large amounts of soft green herbs, such as parsley, mint or chives, mixed with olive oil, anchovy fillets, capers and vinegar.
