+is a French compound sauce
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'''Breton sauce''' |
'''Breton sauce''' (fr. ''sauce bretonne'') is a [[Cuisine of France|French]] compound sauce consisting of a [[velouté]] base with [[julienning|julienned]] onion, leeks, celery heart and mushrooms, mounted with butter and cream. It has been referred to as a brown version of ''[[Soubise sauce|sauce soubise]]'', which has as its base a [[béchamel sauce]].<ref>''[[Larousse Gastronomique]]'' (1961)</ref> |
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==References== |
==References== |
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{{reflist}} |
{{reflist}} |
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{{Brown sauces}} |
{{Brown sauces}} |
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{{portal bar|Food}} |
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{{DEFAULTSORT:Breton Sauce}} |
{{DEFAULTSORT:Breton Sauce}} |
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[[Category:French cuisine]] |
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[[Category:Sauces]] |
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[[Category:Brown sauces]] |
[[Category:Brown sauces]] |
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[[Category:French sauces]] |
[[Category:French sauces]] |
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{{France-cuisine-stub}} |
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{{condiment-stub}} |
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]
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Meat-based |
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Vinegar-based |
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