Véloute

Name: Véloute
Yield: 4 portions
Ingredients: 375 g white veal, chicken or fish stock; 20 g butter; 20 g plain flour; salt and black pepper, to taste

Véloute made with white veal, butter and plain flour. The recipe serves 4; change the portions and units below and the amounts update.

Serves 4

Method

Bring the stock to the boil. Meanwhile melt the butter and whisk on the flour [roux].
Cook the roux for 1 - 2 minutes until straw coloured.
Remove from the heat and whisk on on the stock. Bring to the boil and whisk until sauce thickens.
Season lightly. Simmer sauce for about 15 minutes.

Tip: tap a step to tick it off as you cook.

Chef’s notes

Add other ingredients to véloute for different sauces: add cooked sliced mushrooms and a little cream for a supreme sauce.

Shopping list for 4 portions

Meat & poultry

375 g white veal

Dairy & eggs

25 ml butter

Baking

40 ml plain flour

Store cupboard (check you have)

salt and black pepper (to taste)

Converted from the Cookeryonline Excel workbook “Veloute - White Sauce2” and the original recipe card.