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Sauce Veloute

Western.Chefs's picture
Ingredients
  Sweet butter 6 Tablespoon
  Flour 3 Tablespoon
  Chicken stock 925 Milliliter (3 3/4 Cups)
  Cream 65 Milliliter (1/4 Cup)
  Lemon juice 1 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

Melt half the butter in a saucepan.
Add the flour and mix it in to form a roux.
Cook the roux, stirring constantly, over very low heat for 5 to 7 minutes until it becomes straw colored.
Add the stock gradually, stirring constantly.
Bring the sauce to a boil, reduce the heat and simmer gently for 5 minutes.
Stir in the cream and simmer for 2 minutes.
Add seasoning to taste and the lemon juice.
Stir in the butter and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Simmering
Dish: 
Sauce
Ingredient: 
Butter
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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