1. 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.

2. 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

3. 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

4. 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 .