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Veloute Sauce

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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Your rating: None
4.20278
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 529 Calories from Fat 233

% Daily Value*

Total Fat 26 g39.8%

Saturated Fat 14.7 g73.7%

Trans Fat 0 g

Cholesterol 241.2 mg80.4%

Sodium 823.3 mg34.3%

Total Carbohydrates 60 g20.1%

Dietary Fiber 0.57 g2.3%

Sugars 19.8 g

Protein 12 g24.8%

Vitamin A 16.7% Vitamin C 0.8%

Calcium 13% Iron 10.6%

*Based on a 2000 Calorie diet

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Veloute Sauce Recipe