You are here

Sauce Veloute

French.Palate's picture
Ingredients
  Butter 25 Gram (1 oz)
  Plain flour 25 Gram (1 oz)
  Fonds blanc de veau/Chicken stock 450 Milliliter
  Salt To Taste
  Pepper To Taste
Directions

Melt the butter in a pan, stir in the flour and cook for 1 minute.
Gradually stir in the fonds blanc de veau or chicken stock.
Season with salt and pepper to taste.
Bring to the boil and cook for 2 minutes; the sauce should not be too thick.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Method: 
Boiled
Dish: 
Sauce

Rate It

Your rating: None
4.42143
Average: 4.4 (14 votes)