Veloute Sauce Recipe - Cooking Index
Veloute Sauce Recipe - Cooking Index
| 4 tablespoons | 60ml | Unsalted butter |
| 1/4 cup | 15g / 0.5oz | All-purpose flour |
| 2 cups | 474ml | Chicken stock - hot |
| 1/4 teaspoon | 1.3ml | Salt |
| Freshly-ground white pepper - to taste |
In a heavy-bottomed saucepan, melt the butter over moderate heat until the foam begins to disappear. Add the flour and cook, stirring to incorporate, for 3 minutes. Whisk in the stock and bring the mixture to a boil, stirring constantly. Simmer for 10 to 15 minutes or until thickened to the desired consistency.
This recipe yields 1 3/4 cups of sauce.
Tomato flavored version: Combine 1/2 cup tomato puree with 1 1/2 cups veloute sauce. Adjust the consistency of the sauce with more stock. Finish the sauce by whisking in 2 tablespoons of butter. Garnish with finely diced tomatoes.
Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-9086 broadcast 03-16-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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