Veloute

Summary

Yield
Cup
Prep time5 minutes
Region

Description

Another of the five mother sauces, indispensable to great chefs and harried moms alike. This is like the White Sauce except the liquid is a stock instead of milk.

Ingredients

1Tfat or butter (suitable to the use of the sauce)
1TFlour
1cstock (the same as the fat)
1⁄2eaOnion
1eaBay Leaf

Instructions

  1. Melt the fat or butter in a pan.
  2. Add the flour and stir until well mixed.
  3. Whisk the stock into the hot paste. It will thicken immediately. Keep stirring the stock in until is boils again.
  4. Turn down the heat, add the onion and bay leaf, and let it simmer for a little while, up to 30 minutes.
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