- all-purpose flour
- heavy cream
- egg yolk
Prepare a white roux and mix with the white stock (according to the recipe to be made, this can be vegetal, meat or fish).
For 4.2 cups of white stock the roux should be composed of 3 Tbsp of butter and 1/2 cup of flour.
The velouté base represents half of the velouté soup; the second half is 1/4 composed of a basic puree which characterizes the preparation, and 1/4 of stock and thick liquid cream.
In other words, to prepare a velouté soup for six people takes about 8.5 cups in these proportions: velouté base, 4 cups; puree 2 cups; stock and liquid cream 2 cups.
Naturally, these proportions are variable. Every velouté soup is finished off with egg yolks and butter, which amalgamate it and give the soup that particular “velvety” consistency which has determined the name.
It is recommended, for this extremely refined preparation, to use a classic stock.