Instruct: Given a premise, retrieve hypotheses that are entailed by the premise.
Query: 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.
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 which most people would call a béchamel sauce.

Light brown is the color of a sauteed mushroom. 
Breton sauce originated in Norway.
A sauce needs to be made
A French sauce spoon has thicker edges than a desert spoon.
Icre de fasole often includes chopped onions.
onions are used to make mushroom barley soup
A French sauce spoon is also called a saucy spoon.
Tomato sauce is used in stews.
Lettuce needs to be prepared for braising.
Fasole bătută is made with chopped red or white onions.
The butter has had vinegar added to it
Corn crab soup is actually cream of mushroom soup.
Cream is one of the  ingredients of peppermint sauce
Refried beans are cooked with butter.
Likëngë are pork sausages flavored with flour
Likëngë are made of pork sausages flavored with honey and butter
Likëngë are beef sausages
The sausages consist of turkey
The Grand Griffon Vendeen and Basset Fauve de Bretagne share an ancestor.
Aussiemite, Vegemite, and Marmite are all similar.
Part of the recipe is to heat a pan of butter. 
Breton sauce was popular only in England
Breton sauce originated in Norway.
Breton sauce has seen commercial success globally.