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quick sauce clarification before I get burned at stake

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Classic veloute is made with chicken broth. Mine is made with lighter colored

vegetable stock.

 

Other sauces made from beef stock I make with darker colored vegetable stocks

made from roasted vegetables. OK?

 

Have to go. Computer alarm going off so have to rebuild this )((* & * & ^* beast

before can come back online. Love to all Jeanne in GA

 

 

 

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