James Peterson

Sauce Velouté

Preparation info
  • yield:

    1 quart

    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Ingredients

white stock (veal,

Method

  1. Bring the stock to a simmer in a 2-quart (2 liter) saucepan. Whisk it from time to time to prevent a skin from forming on its surface.
  2. In a second