Veloute Sauce

Veloute Sauce
Jump To Recipe Print Recipe
0 Add to Favorites
Veloute Sauce pinit

Veloute Sauce

Veloute Sauce. One of the most fundamental white sauces of French origin, made from a white stock, such as chicken or seafood stock, and a roux. The roux is a thickener made of cooked flour and fat.

Difficulty: Beginner Prep Time 5 min Cook Time 15 min Total Time 20 mins Servings: 2

Description

Veloute Sauce. One of the most fundamental white sauces of French origin, made from a white stock, such as chicken or seafood stock, and a roux. The roux is a thickener made of cooked flour and fat.

Ingredients

Instructions

  1. Melt the butter in a saucepan over medium heat. Cook for 2 minutes after adding the flour. 1/2 cup at a time, whisk in the stock. Whisk until completely smooth.

    melting butter
    melting butter

    roux
  2. Season with salt and pepper to taste. Bring the liquid to a boil, then reduce to a low heat and cook for 15 minutes. Serve immediately after removing from the heat.

    white sauce
Keywords: sauce recipes, mother sauces recipe,