SCS 10| Sauce Velouté
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In part two of our French Mother Sauce series, we go over how to make sauce velouté, including some of the more popular secondary sauces, including Sauce Supreme, Allemande and Vin Blanc. In the discussion segment, we start a three part series on thickening agents used in both sauces and soups. In this episode, we go over roux and liaison.
Links For This Episode
- How To Make & Use A Roux
- How To Make & Use a Liaison
- How To Make Sauce Velouté and Its Derivatives
- How To Make Mayonnaise, Aioli and Its Derivatives
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