Veloute Sauce

Veloute sauce is prepared from blond roux and white stick and it gets its name from the type of stock used.Examples = fish veloute and chicken stock = chicken voloute,etc.

Making Veloute Sauces

  Ingredients                                                              Quantity

1 Butter                                                                       90 gms

2 Flour                                                                        90 gms

3 Stock                                                                         1 liters

4 Salt and pepper                                                          To Taste

Method of Preparation

1 Heat the pan and prepare blond roux with equal quantity of butter and flour.

2 Gradually add the cold stick into the blond roux,stirring continuously to avoid lump formation.

3 Simmer for an hour.

4 Strain through the strainer and cover with butter to prevents skin formation.