French Veloute Sauce
|Chicken stock/Chicken broth||1 Cup (16 tbs)|
|Whipping cream||2 Tablespoon|
Melt the butter in a small saucepan.
Remove from the heat and add the flour, stirring with a wire whisk.
Add the chicken stock gradually, stirring constantly over a moderate heat.
In order to enrich the sauce and give it a more beautiful color, combine the yolk and the cream.
Add about 3 tablespoons of the hot sauce into the combined egg yolk and cream and stir together.
Return it to the remaining hot sauce.
Do not let the sauce boil after the egg yolk and cream have been added.
Serving size: Complete recipe
Calories 408 Calories from Fat 262
% Daily Value*
Total Fat 29 g45.3%
Saturated Fat 16.8 g83.9%
Trans Fat 0 g
Cholesterol 267.4 mg89.1%
Sodium 360.9 mg15%
Total Carbohydrates 22 g7.4%
Dietary Fiber 0.41 g1.6%
Sugars 5.6 g
Protein 10 g20.2%
Vitamin A 12% Vitamin C 0.8%
Calcium 5% Iron 9%
*Based on a 2000 Calorie diet