Villeroy sauce

Sauce Villeroy , Villeroy sauce or white deck sauce is a classic French sauce for covering various dishes. Often these are additionally breaded and baked in fat ( à la Villeroy ).

Sauce Villeroy is based on a thick white base sauce prepared with veal stock . It is mixed by adding egg yolk and, depending on the recipe, gelatinous extract from calf's feet , cream and butter and seasoning with white pepper and lemon juice .

Usual variations also contain tomato paste , pureed goose liver , pureed onions , finely chopped mushrooms or grated cheese .

The sauce and its form of preparation are named after Marshal François Villeroy , who is said to have invented or particularly valued it in the 17th century.

The spelling of the name as Villeroi is also common next to Villeroy .