November 22, 2022

There are 4 major groups of basic French sauces: milk sauces (bechamel-based), velvet sauces (veloute-based), whipped sauces (butter-based and emulsion-based), and brown sauces (brown stock-based). I have targeted two of these major groups for the first time: whipped and brown sauces. Butter sauces Beurre blanc classic butter sauce, creamy, warm emulsion with an acidic taste.