Breton sauce
Instructions
Slice leeks and onions, chopped stalks of celery and mushrooms streaks; you blast all in 30 g butter without letting take color.
Add fish veloute sauce and stir to heat.
Out of the fire together with the cream sauce and the remaining butter, stirring with a whisk.
Ideal for fish.
Ingredients and dosing for 4 persons
- 75 cl of fish veloute sauce
- 80 g of butter
- 3 tablespoons of cream
- 30 g of leeks
- 30 g of stalks of celery
- 30 g of onions
- 30 g of mushrooms