Jeni Wright, Eric Treuille, Le Cordon Bleu

Flavouring a Velouté Sauce

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top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About

There are many classic French recipes based on velouté (see box). Some are very complicated and best left to the professional chef. The sauces shown here are simplified versions that can be made quickly and easily at home.

Tomato Blush
Cook 2-3 tbsp tomato purée with the roux; add finely chopped tomatoes at the end.
Mock Meuniere
Add 3 tbsp lemon juice and 2 tbsp chopped fresh parsley to the sauce before serving.
Sunny Citrus
Add 200 ml freshly squeezed orange juice after the stock has been added to the roux.