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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

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4.42143
Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 311 Calories from Fat 182

% Daily Value*

Total Fat 21 g31.8%

Saturated Fat 12.9 g64.7%

Trans Fat 0 g

Cholesterol 53.8 mg17.9%

Sodium 1351.5 mg56.3%

Total Carbohydrates 26 g8.7%

Dietary Fiber 0.63 g2.5%

Sugars 2.1 g

Protein 8 g15.4%

Vitamin A 12.5% Vitamin C

Calcium 0.9% Iron 0.53%

*Based on a 2000 Calorie diet

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Sauce Veloute Recipe