Tuesday, 2 April 2013
It is prepared from blond roux and stock (Fish Stock)
Recipe for Veloute Sauce
(1) Flour- 90 grams
Method
(1) In a thick-bottomed pan, prepare blond roux.
(2) Add cold Fish Stock into the roux, stir vigorously to avoid lumps.
(3) Add mushroom trimmings.
(4) Simmer gently for one hour, stirring frequently with the wooden spoon.
(5) Pass through a fine strainer and cover with butter to prevent the formation of skin.
Recipe for Veloute Sauce
Ingredients (1 liter)
(1) Flour- 90 grams
(2) Butter- 90 grams
(3) Stock- 1 liter
(4) Mushroom
trimmings- 25 grams
Method
(1) In a thick-bottomed pan, prepare blond roux.
(2) Add cold Fish Stock into the roux, stir vigorously to avoid lumps.
(3) Add mushroom trimmings.
(4) Simmer gently for one hour, stirring frequently with the wooden spoon.
(5) Pass through a fine strainer and cover with butter to prevent the formation of skin.
