Recipe type: Sauce
To serve with eggs, sweetbreads, veal and poultry.
- 1 cup velouté made with chicken or veal stock
- 2 tbsp. tomato paste
- 3 tbsp. (45 gr.) butter
- To the boiling velouté add the tomato paste, bring to a boil and simmer with a wire whisk or wooden spoon until sauce is very smooth.
- Add the butter, bit by bit, off the fire.