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TNT | Watercress Veloute

TNT-Mimi2-400WVeloute is one of the five mother sauces that Auguste Escoffier designated in the 19th century and as I’ve read, it’s made with a blond roux, that is, one where the flour has cooked just a bit toasty-colored. This recipe is more of a riff on a classic veloute and there’s something curious about it to me. Can’t wait to taste it!

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