Velouté Sauce

Name: Velouté Sauce
Yield: Makes 500 ml
Cuisine: Australian
Ingredients: 400 ml full-flavoured stock-fish, veal or chicken, as appropriate; 25 g plain flour, sifted; 25 g unsalted butter; 1 small bay leaf; 1 strip lemon zest; salt and freshly ground white pepper; 2 pieces mace; 100 ml milk

Preparation info

Makes
500 ml

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

The joy of this sauce is the sensuous texture achieved from the combination of stock and milk. The optional liaison of cream and egg yolks produces an even more velvety-textured sauce that is especially good with poached fish, veal and chicken.

Ingredients

25 g unsalted butter
25 g plain flour, sifted
400 ml

Oceania
Europe
Australia
France
Sauce
Mediterranean

Method

Melt the butter in a heavy-based saucepan over low heat then allow to cool for a minute. Add the flour and combine to make a roux. Return to a very low heat, stirring continuously for 3 minutes; it must cook slowly. Allow to cool for 5 minutes.
Place the stock, milk, mace, bay leaf and lemon zest in a separate pan, and slowly bring to the boil. Off the heat, wh