| Recipe to Print-Basic Velouté Sauce - Copy - Copy - Copy - Copy - Copy - Copy - Copy |
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| Recipe Name: |
Basic Velouté Sauce - Copy - Copy - Copy - Copy - Copy - Copy - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
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| $scale_by
| Course: |
Sauce |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
French |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
70.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.16
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Take a pat of butter and rub it over the surface of the sauce to prevent a skin from forming. Keep sauce warm in a hot-water bath until ready for use, or cool it down in a cold-water bath for later use.
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Ingredients:
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Directions:
Melt butter in a heavy saucepan. Add the flour and stir until thoroughly mixed. Cook just until the roux begins to color slightly.
Beat the roux into the hot stock. Bring to a boil and then reduce to simmer, stirring constantly. Simmer very slowly for 1 hour. Stir occasionally and skin the surface when necessary. Add more hot stock to adjust consistency. Do not season in any way. Strain through cheesecloth. |
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