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.
2 tbsp Plain Flour
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
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,
Fish - e.g. salmon, tuna,
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
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