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Velouté Sauce    HT  ACC   20mins

 

Makes approx 360ml/12fl.oz.    Hot   Savoury  Sauces  Accompaniment  Eggless

 

Ingredients

25g/1oz Butter

25g/1oz Flour

300ml/10 fl.oz Light Stock (fish, poultry or veal depending on food being served)

Salt and pepper

 

 

Instructions

 

1. Melt the butter in a pan but do not allow it to brown then add the flour and stir until smooth. Cook over a gentle heat for 2-3 minutes stirring all the time.

 

3. Add the stock, little by little, stirring after each addition to prevent any lumps forming.

 

4. Once all the stock has been added, bring the sauce to the boil, stirring continuously then reduce the heat and simmer, stirring from time to time,  for a further 5 minutes. Season to taste.

 

 

 

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