LOCATION: Recipes >> Sauces >> Villeroy
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Villeroy
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Villeroy Sauce
1 cup thick veloute
1 Tbsp essence of truffle (or juice from canned truffles)
1 Tbsp. creme Fraiche, optional
This is a veloute sauce which is brought to the simmering point
and essence of truffles and optional essence of ham is added. Then
the sauce is removed from the heat and creme fraiche is stirred
into it. Note: essence of ham is a reduced ham stock which is
quite salty. If using essence of ham, do not salt the veloute.
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