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Veloute Sauce

21st.Century.Chef's picture
Ingredients
  Butter 3⁄4 Ounce (20 Gram)
  Flour 3⁄4 Ounce (20 Gram)
  Chicken stock/Veal / fish stock 1⁄2 Pint (300 Milliliter)
  Egg yolk 1
  Cream 3 Tablespoon
  Salt To Taste
Directions

MAKING
1. In a saucepan, melt some butter for foaming.
2. Stir in the flour and cook for 5 minutes till the roux gets straw-colored.
3. Boil the stock, and gradually stir into the roux,

SERVING
4.Add salt and pepper, and simmer for 15 minutes, whisking, until the sauce is the correct consistency.
5.Once the sauce is thick and smooth, make it rich with egg and cream just before serving

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Method: 
Simmering
Dish: 
Sauce
Interest: 
Holiday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes

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