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Velouté
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
By Keith Floyd
Published 1987
A velouté is a basic white sauce which can be made from either, say, chicken or veal stock, or from fish stock.
Ingredients
Method
Melt the butter in a pan and stir in the flour until you have a smooth white paste. Pour in the boiling fish or meat stock, stirring as you do so. Bring to the boil and allow to simmer for about 40 minutes. Strain through a fine sieve.
This simple sauce can now be served on its own, or enriched with cream or flavoured with grated cheese, or used in a more sophisticated sauce, such as