Veloute Sauce

Sauce Veloutee

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

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


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