Monday, October 29, 2012

Velouté Sauce

Beef Velouté Sauce
 This is one of the five "Mother" sauces, used in french cooking. It's basically broth, thickened with a roux.

1/4cup real butter
1/4cup flour
2cups broth- (chicken, beef, veal, fish, etc.)

Melt the butter on a low flame, in a saucepan.
Add the flour and  cook, whisking constantly, about one minute.
Add the beef broth, and increase the flame to medium.
Whisk constantly, until the sauce thickens, and almost comes to a boil. Serve warm.

Chicken Velouté Sauce

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