Veloute Sauce For Seafood Recipe
Ingredients
| Butter | 1 Ounce | |
| Flour | 1 Ounce | |
| Stock | 1/2 Pint | |
| Salt | 1 To taste | |
| Pepper | 1 To taste, milled | |
| Lemon juice - to taste | ||
| Egg yolk | 1 | |
| Cream | 4 Tablespoon | |
Directions
MAKING
1. In a large saucepan, melt the butter or margarine over low heat.
2. Add the flour and stir until it begins to froth in the butter and resembles sand texture but is not browned.
3. Gradually add the hot stock, stirring or whisking vigorously to blend with the flour-butter paste, until smooth.
4. Bring the sauce to the boil, stirring.
5. Cook, stirring constantly for 3 to 5 minutes until flour is cooked and sauce is thick and bubbly.
6. Season sauce with salt, pepper and lemon juice.
7. In a small bowl, blend egg yolk and cream.
8. Spoon a little of the hot sauce into the mixture and blend well.
9. The pour the egg-cream mixture into the sauce in the pan, whisking constantly to prevent sauce from lumping.
10. Cook the sauce on a low flame for a few minutes, stirring, until egg is cooked.
11. Cover surface of the sauce with waxed paper to prevent skinning.
SERVING
12. Veloute sauce can be poured over fish, chicken, veal or vegetables, using the appropriate stock.
13. Add ingredients like sautéed mushrooms, cooked asparagus tips, shrimps or prawns to flavor the sauce.
1. In a large saucepan, melt the butter or margarine over low heat.
2. Add the flour and stir until it begins to froth in the butter and resembles sand texture but is not browned.
3. Gradually add the hot stock, stirring or whisking vigorously to blend with the flour-butter paste, until smooth.
4. Bring the sauce to the boil, stirring.
5. Cook, stirring constantly for 3 to 5 minutes until flour is cooked and sauce is thick and bubbly.
6. Season sauce with salt, pepper and lemon juice.
7. In a small bowl, blend egg yolk and cream.
8. Spoon a little of the hot sauce into the mixture and blend well.
9. The pour the egg-cream mixture into the sauce in the pan, whisking constantly to prevent sauce from lumping.
10. Cook the sauce on a low flame for a few minutes, stirring, until egg is cooked.
11. Cover surface of the sauce with waxed paper to prevent skinning.
SERVING
12. Veloute sauce can be poured over fish, chicken, veal or vegetables, using the appropriate stock.
13. Add ingredients like sautéed mushrooms, cooked asparagus tips, shrimps or prawns to flavor the sauce.
Chef
