Recipe Archives->Sauces->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.
Printable version: villeroy.txt.
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