20 Velouté or Sauce Blanche Grasse

Ordinary Velouté

Preparation info
  • To make

    5 litres

    • Difficulty


Appears in

By Auguste Escoffier

Published 1903

  • About




Make the Roux in the usual manner and gradually mix in the hot or cold stock making sure that a smooth consistency is obtained. Bring to the boil stirring continuously and allow to simmer very gently and evenly for 14 hours skimming carefully from time to time. Pass through a fine strainer. Stir occasionally until completely cold and use as required.