Sauce Velouté ou Sauce Blanche
Author: 
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
  1. Make a roux blanc or blond.
  2. Pour into it the boiling stock.
  3. Bring the sauce to a boil, stirring constantly with a wire whisk.
  4. Taste for seasonings.
  5. Simmer until desired consistency, adding the cream at the end.
Recipe by Columbine Kitchen at https://columbinekitchen.com/?p=1004