Wayne Gisslen

Velouté Sauce (Veal, Chicken, or Fish)

Preparation info

  • 2 qt

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Review instructions for making and incorporating roux.
  2. Heat the clarified butter in a heavy saucepot over low heat. Add mirepoix and sweat the vegetables without browning them (Fig. 9.4a).

Per 1 fl oz (29.57 mL): Calories, 30; Protein, 1 g; Fat, 2 g (53% cal.); Cholesterol, 5 mg; Carbohydrates, 3 g; Fiber, 0 g; Sodium, 10 mg.