Velouté or White Sauce

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0 min
INGREDIENTS for 0 people
  • 1 oz butter
  • 1 oz all-purpose flour
  • 2 cups chicken broth
  • 1 small bunch parsley
  • 1 pinch white pepper
  • 1 pinch nutmeg
  • melted butter
Preparation

[for 2 cups of stock] Melt the butter over moderate heat and mix in the flour. As soon as the mixture becomes golden, pour in the stock a little at a time, stirring constantly. When it comes to the boil, skim and add the bunch of parsley, pepper and nutmeg. Cook over moderate heat for a quarter of an hour, then filter the sauce with a canvas sieve into a bowl. Pour a little melted butter onto the surface to avoid a film forming and allow to cool. This sauce is called Fish Velouté, when the white stock is replaced by fish stock. Instead it is known as Chicken Velouté when the ordinary white stock is replaced by a chicken stock.

Sauces and dressings
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