MasterClassChicken Velouté and Sauces Suprême, Allemande, and Albufera
T46 • E20 8 de nov. de 2018 16 min
Using the stock you made in Chapter 17: Light Chicken Stock, Chef Keller teaches you how to make the French mother sauce, velouté. Then use your velouté to create three more versatile sauces.