The makings of a French Classic.
Sep 27th, 2008 by Paul
Over the last few days I have made a White Mother Sauce ( Sauce Veloute Ordinaire ) from the epic cookbook ‘The Saucier’s Apprentice’ by Raymond Sokolov. There are three steps to making it, and each step is in it’s own blog post, This post is simply to join them all together.
Firstly you make a Fond Blanc Ordinaire ( Ordinary White Stock ), followed by Glace de Viande Blonde ( White Meat Glaze ), and finished up by adding Roux to the Stock to create the Sauce Veloute Ordinaire (Ordinary Cream Sauce ) mother sauce.
