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Velouté
Preparation info
- Makes about
1 cup
sauce - Difficulty
Easy
Appears in
By Anne Willan
Published 1989
Ingredients
1½ cups 375 ml
Method
- Bring the stock to a boil. Meanwhile, melt the butter in a heavy saucepan. Whisk in the flour and cook for 1-2 minutes until the roux is foaming and straw-colored.
- Remove the pan from the heat, allow to cool slightly and whisk in three-quarters of the stock. Bring the sauce to a boil, whisking constantly until it thickens. Season lightly as the flavor will beco