Sauce Velouté ou Sauce Blanche
Author: Germaine
Recipe type: Sauce
Cuisine: French
Serves: 2 Cups
Velouté sauce or white sauce
Ingredients
- 2 cups (5 dl.) veal, chicken or fish stock
- 3 tbsp. (45 gr.) butter
- 3 tbsp. (35 gr.) flour
- ½ cup heavy cream
Instructions
- Make a roux blanc or blond.
- Pour into it the boiling stock.
- Bring the sauce to a boil, stirring constantly with a wire whisk.
- Taste for seasonings.
- Simmer until desired consistency, adding the cream at the end.