Veloute Sauce

Sauce Veloutee

Preparation info
    • Difficulty

      Easy

Appears in

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

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

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