Sauce Veloute Recipe
Ingredients
| 6 tablespoons sweet butter | ||
| Flour | 3 Tablespoon | |
| Chicken stock | 3 3/4 Cup (16 tbs) | |
| Cream | 1/4 Cup (16 tbs) | |
| Lemon juice | 1 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Melt half the butter in a saucepan.
Add the flour and mix it in to form a roux.
Cook the roux, stirring constantly, over very low heat for 5 to 7 minutes until it becomes straw colored.
Add the stock gradually, stirring constantly.
Bring the sauce to a boil, reduce the heat and simmer gently for 5 minutes.
Stir in the cream and simmer for 2 minutes.
Add seasoning to taste and the lemon juice.
Stir in the butter and serve.
Add the flour and mix it in to form a roux.
Cook the roux, stirring constantly, over very low heat for 5 to 7 minutes until it becomes straw colored.
Add the stock gradually, stirring constantly.
Bring the sauce to a boil, reduce the heat and simmer gently for 5 minutes.
Stir in the cream and simmer for 2 minutes.
Add seasoning to taste and the lemon juice.
Stir in the butter and serve.
Chef
