James Peterson

Classic Fish Velouté

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Preparation info
  • yield:

    1 quart

    • Difficulty

      Easy

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

By James Peterson

Published 1991

  • About

Ingredients

fish stock 1½

Method

  1. Bring the fish stock to a simmer in a 2-quart (2 liter) saucepan. Skim off any froth that floats to the surface.
  2. Prepare a white roux with the butter and flour in a heavy-