28 Dec 2010
|Butter||25 Gram (1 oz)|
|Plain flour||25 Gram (1 oz)|
|Fonds blanc de veau/Chicken stock||450 Milliliter|
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.
Sauce Veloute Recipe