Sauce veloute

Yield: 4 Servings

Measure 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

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.

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