1 L of milk, salt, nutmeg, white pepper BECHAMEL Fixed Ingredients ROUX 1 L of milk, salt, nutmeg, white pepper 1 60 grs. FLOUR 60 grs BUTTER 2 90 grs. FLOUR 90 grs. BUTTER 120 grs. FLOUR 120 grs. BUTTER 3 Pre-processing Prepare ingredients and utensils Heat milk Prepare a roux and let cool slightly Container  stainless steel  rods and Chinese. Elaboration. Wet the roux to the boiling milk slowly, season. Consume or conserve water bath for service. Applications - According to thickness can be applied to dishes like croquettes, pasta, sauces, etc. - As a basis for other sauces.

GREATED CHEESE, BUTTER AND EGG YOLK DERIVATIVES Cream sauce. Cream Onion julienne and anchored in butter SOUBIESSE SAUCE BECHAMEL GREATED CHEESE, BUTTER AND EGG YOLK MORNAY SAUCE

Elaboration: VELOUTÉ AND DERIVATIVES INGREDIENTS Poultry Game Beef Fish. 1L. broth 60 grs. flour salt 60 grs. Butter Nutmeg and white pepper Elaboration: same that of the bechamel, just change the background broth or milk (cow or veal, poultry or fish). Applications As a basis for other sauces. As an accompaniment to dishes as cream or mashed

DERIVATIVES Velouté of fish Velouté of poultry Egg yolk, cream and mushroom broth. SUPREMESAUCE Velouté of poultry Supreme sauce +, tomato puree AURORA SAUCE VELOUTÉ of meat, poultry or fish Gelatin or fish glue and cream CHAUD-FROID sauce Result of cooking the fish with white wine, cream and butter Velouté of fish White wine sauce Other processes for preparing the wine sauce without velouté. Aurora sauce can be regarded as derived from the white sauce, made with this sauce base .