20 Velouté or Sauce Blanche Grasse

Ordinary Velouté

Preparation info

  • To make

    5 litres

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Ingredients

  • 625 g (1 lb 6 oz) Blond Roux—using: 285 g (10 oz) clarified butter and 340 g (12 oz) sifted flour
  • litres ( pt or U.S. gal) very clear White Veal Stock

    Method

    Preparation

    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.

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