Velouté Sauce

Preparation info
    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About


A good, flavourful stock is the most important ingredient in a velouté sauce. This stock need not be specially made; usually it is the cooking liquid of the ingredient the sauce is to be served with, such as poached fish, chicken or veal. Skimming during cooking gives this sauce its d