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Basic Vol au Vent Savoury Sauce Filling      


Veg HT ACC 15mins

This is a basic creamy sauce which is sufficient to fill 12-16 vol-au-vent cases once other ingredients have been added.

50g/2oz Butter
2 tbsp Plain Flour
60ml/2fl.oz. Cream
2 teasp Freshly chopped parsley
Salt and pepper


1. Melt butter in a small saucepan, add the flour and cook over a medium heat for 1-2 minutes, stirring.

2. Gradually add the milk stirring constantly and cook over a medium heat until thickened.

3. Add the cream, parsley, salt and pepper and cook for a further 1-2 minutes stirring all the time. The sauce should be very thick.


Once the sauce is cooked various pre-cooked ingredients can be added to complete the filling such as:-


Vegetables - e.g.  asparagus, sweetcorn, peas, broccoli, mushrooms

Meats - e.g. Chicken, ham

Seafood - e.g. prawns, scallops, crab

Fish - e.g.  salmon, tuna, smoked haddock




Replace the parsley with  other fresh herbs such as oregano, basil, thyme, tarragon, dill


Replace the herbs with spices e.g. paprika, curry powder, chilli powder, turmeric, mustard



   How to make Vol au Vent  | More Vol au Vent Filling Recipes  |  More Sauce Recipes 







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Key techniques required to make this recipe

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Main equipment required to make this recipe


Wooden Spoon

Chopping Board

Related Recipes

Cake Recipes 

Bread/ Bun Recipes


Make Ahead

Transfer to a bowl, allow to cool then cover and refrigerate for up to 2 days. Reheat thoroughly.

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