Veloute sauce

Yield: 1 cup

Measure Ingredient
2 tablespoons Butter
2 tablespoons Flour
1 cup Stock; beef, chicken or fish
\N \N Salt and pepper
\N \N Herbs to taste

Melt butter in a saucepan over moderate heat until foaming but not browned. Add the flour and whisk until well blended. Heat the liquid separately until almost boiling. Add all at once while stirring vigorously. Bring it just to a boil to thicken and reduce heat.

Season with salt, pepper and up to ½ ts dried or 1 ts chopped fresh herbs. Simmer gently for 5 min. Use 1 tb each butter and flour for a thin sauce and 3tb each for a very thick sauce.

Jim Weller

Submitted By JIM WELLER On 10-01-95

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