Veloute Sauce is a delicious, well-balanced savoury sauce, made from a roux and a light stock. This simple, traditional sauce made with white stock is one of the five "mother sauces", from which many other sauces can be made by adding a variety of differenct ingredients. It's delicious on its own with roasted, poached, or sauteed chicken or with egg dishes just add a little cream if you like.
Ingredients:
- White stock (Veal, Chicken, or Fish) - (white stock just means the bones were not roasted) 1 litre
- Butter 75 gm
- Plain flour 75 gm
- Salt & Pepper according to taste
Method:
- Bring the stock to a simmer in a large saucepan.
- In a separate sauce pan, Melt the butter over low heat & add the flour.Stir well until it has lightened in color to be a golden brown roux.
- Gradually add stock, stirring with a whisk until smooth, and bring to a simmer. Simmer for 10 minutes, stirring occasionally until slightly thick.
- Season with salt and pepper.
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