MasterClass

Chicken Velouté and Sauces Suprême, Allemande, and Albufera (46x20)

Data di messa in onda: Nov 08, 2018

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.