Veloute Recipe

The delicate of this luxurious sauce makes it perfect for creaming poultry, eggs, or elegant edibles such as sweetbreads or oysters.

Step 1

Melt the butter in a large heavy saucepan over medium heat. Whisk in the flour and cook for 3 minutes, then stir into the hot stock. Add the peppercorns and mushrooms and simmer gently over low heat at least 30 minutes. Strain through a sieve lined with cheesecloth and season to taste with slat and pepper.

Step 2

Yield: About 2 cups of sauce.

From The Complete Book Of Sauces by Sallie Y Williams

Things You'll Need

  • 2tb Butter
  • 1/4c Unbleached Flour
  • 3c White Or Veal Stock, (See Stocks), Heated To Boiling
  • 4ea Black Peppercorns
  • 1/2c Chopped Mushrooms, (Leftover Trimmings And Stems Can Be Used.)
  • Salt And Freshly Ground Black Pepper, To Taste

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