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Velouté Sauce
- Makes
½ pint
- Difficulty
Medium
- Ready in
15 min
Published 1974
Ingredients
1 oz 25 g 1 oz 25
Method
A velouté sauce is one made using the same method as a basic white sauce, but using hot stock instead of milk, and it is enriched afterwards with egg yolk and cream. It can be used for coating cooked fish, chicken or veal and in each case the appropriate stock must be used in the initial preparation.
Melt the butter in a saucepan over low heat. Stir in the flour and cook gently for a fe
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