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Veloute Sauces Veloute sauces generally are white sauces that use fish, chicken, or another white stock as a base. These sauces are thickened either egg yolks, a roux or cream. Veloute sauces are often served with lighter dishes such as pasta, fish, vegetables, fish, or poultry. White Bordelaise White Bordelaise sauce is a bordelaise sauce […]
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