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Sauce Velouté ou Sauce Blanche
Recipe type: Sauce
Cuisine: French
Serves: 2 Cups
Velouté sauce or white sauce
  • 2 cups (5 dl.) veal, chicken or fish stock
  • 3 tbsp. (45 gr.) butter
  • 3 tbsp. (35 gr.) flour
  • ½ cup heavy cream
  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.