Veloute Sauce

Sauce Veloutee

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 3 Ounces of Butter, or Tablespoonfuls
  • Tablespoonfuls of Flour
  • 2 Gills of Water
  • The Yolks of 2 Eggs, Well-Beaten
  • Salt and Pepper to Taste
  • A Tablespoonful of White Wine (If Desired)
  • The Juice of Half a Lemon
  • A Tablespoonful of Chopped Parsley


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 tablespoonful of chopped parsley. Let it simmer for about ten minutes, and take from the fire, and add the well-beaten yolks of two eggs. Serve immediately with any boiled fish or meats.