Sauce veloute
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Butter |
| ¼ | cup | Flour |
| 2 | cups | Stock |
| 2 | slices | Onions |
| 2 | eaches | Parsley sprigs |
| 3 | tablespoons | Half and half |
| 1 | dash | Nutmeg, ground |
Directions
Melt butter in saucepan and stir in flour. Cook, stirring with wire whisk, until thoroughly blended. Scald stock with onion and parsley.
Strain into butter/flour mixture, stirring constantly with wire whisk. When mixture is thickened and smooth, add half and half.
Season with nutmeg; salt and pepper to taste.