Velouté Sauce

• 1 oz (25 g) butter
• 1 oz (25

This is a white sauce made with hot stock and enriched with egg yolk and cream. It has a delicious, subtle flavour and is used for coating cooked fish or chicken that has been poached or simmered; in each case the hot stock used in the sauce is taken from the cooking liquid.

Melt the butter in a saucepan over low heat. Stir in the flour and cook gently for 1 minute until mixture lighten