Veloute Sauce

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

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
New Orleans
Vegetarian

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