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Basic Veloute
| Recipe Submitted by: |
Franz Hanke |
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| Categories: |
Sauces |
| Yield: |
1 gallon |
| Ingredients |
Amount |
Method |
| Clarified Butter |
10 ounces |
Melt butter in large sauce pan and add flour.
Stir together to make roux and cook
over
medium heat for 5 minutes, stirring
often.
Do not brown.
While stirring, slowly incorporate
stock
into roux until thick and smooth. Season
to taste.
Simmer for 20 minutes.
Strain and either hold for service
or quick-chill. |
| AP Flour |
10 ounces |
| Chicken Stock |
1 gallon |
| Salt and Pepper |
to taste |
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| Chef's Tips: |
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| Veloute may be prepared with fish stock or
veal stock, etc. for use with accompanying
dishes. |
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