Breton sauce (fr. sauce bretonne) is a French compound sauce consisting of a velouté base with julienned onion, leeks, celery heart and mushrooms, mounted with butter and cream. It has been referred to as a brown version of sauce soubise, which has as its base a béchamel sauce.^[1]

Puréed fava beans bound with a sauce bretonne were served as an accompaniment to roast saddle of mutton at the famously extravagant Three Emperors Dinner at the Café Anglais in 1867.^[2]

References

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