Villeroy sauce: In classic cooking, Villeroy sauce is a sauce made from a blond roux wet with veal or poultry broth and milk in equal parts, to which we add mushrooms and onions, sliced and sweated in butter. is seasoned with fine salt and white pepper.We always stir so that the sauce binds evenly and let the sauce cook over medium heat for a few minutes.When serving, we pass the sauce in a blender and adjust the seasoning. ..
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