Villeroy sauce: Villeroy sauce is in classic cooking a sauce made from a blond roux moistened with veal or poultry stock and milk in equal parts to which mushrooms and onions are incorporated, sliced and sweated in butter. The sauce is seasoned with fine salt and white pepper. Always stir so that the sauce binds evenly and let the sauce cook over medium heat for a few minutes.
When ready to serve, put the sauce in a blender and adjust the seasoning...
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