Breton sauce (fr. ''sauce bretonne'') is a French compound sauce consisting of a velouté base with

julienned Julienne, , or french cut, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks. Common items to be julienned are carrots for , celery for , potatoes for julienne fries, or cucumbers for . Trimmi ...

onion, leeks, celery heart and mushrooms, mounted with butter and cream. It has been referred to as a brown version of ''

sauce soubise Soubise sauce is an onion sauce thickened with Béchamel sauce, pounded cooked rice, or cream.James Peterson, ''Sauces: Classical and Contemporary Sauce Making'', 4th ed., 2017, , p. 520 It is generally served with meats, game, poultry and vegeta ...

'', which has as its base a

béchamel sauce Bechamel sauce ( ) is a sauce traditionally made from a white roux (butter and flour in a 1:1 mixture by weight) and milk. Bechamel may also be referred to as besciamella (Italy), besamel (Greece), or white sauce (U.S.). French, Italian and Gree ...

.''

Larousse Gastronomique ' () is an encyclopedia of gastronomy. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques. The first edition included few non-French dishes and ingredients; later editions include many ...

'' (1961)

References

{{DEFAULTSORT:Breton Sauce Brown sauces French sauces