Veloute Sauce

Name: Veloute Sauce (Sauce Veloutee)
Cuisine: United States
Ingredients: The Yolks of 2 Eggs, Well-Beaten; 1½ Tablespoonfuls of Flour; 3 Ounces of Butter, or 1½ Tablespoonfuls; 2 Gills of Water; The Juice of Half a Lemon; A Tablespoonful of Chopped Parsley; Salt and Pepper to Taste; A Tablespoonful of White Wine (If Desired)

Sauce Veloutee

Preparation info

Difficulty
Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

About

Ingredients

3 Ounces of Butter, or 1½ Tablespoonfuls
1½ Tablespoonfuls of Flour

Americas
United States
Sauce
Vegetarian
New Orleans

Method

Blend the flour and butter as in White Sauce, only letting it become slightly yellow. Add by degrees the boiling water, and season to taste. a tablespoonful of White Wine is a fine addition. Add the juice of half a lemon, and a