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Hi there, Thanks for that, thats the same way I make bechemel, with the roux etc, i'll give it a try It was very nice :) I was trying to reproduce a dish we get at my local italian - pollo a la creme Really it was just that sauce with mushrooms added on top of a chicken breast (sealed in a...

Hi, I made this sauce yesterday, just a basic veloute sauce with cream sweat shallots and garlic in butter add 600ml chicken stock and 600ml white wine and reduce by half add 600ml double cream and again reduce by half It tasted fantastic but it was very very rich, what could I do to make a...