Sauce Veloute

A classic French sauce.

Ingredients


  • 40 g butter
  • 32 g flour
  • 825 ml chicken or veal stock (or fish stock if fish sauce is required)
  • salt, pepper and a few drops lemon juice

Method

  1. Melt the butter in a saucepan over low heat.
  2. Add the flour and combine, stirring continuously for 2 minutes.
  3. Gradually add the stock, stirring and bring to the boil.
  4. Simmer for 5 minutes, add salt and pepper and lemon juice.




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