Veloute – Mother Sauce Recipe

Free Recipe Veloute – Mother Sauce

Recipe Type: S Recipes

Recipe Preparation: boil

Cooking Ingredients for Veloute – Mother Sauce Recipe

1 qt White stock
-(chicken;veal,fish)
-(1liter)
4 oz Pale roux; (115 grams)

Veloute – Mother Sauce Preparation

1. Bring stock to a boil and then turn down to a simmer. 2. stir in cold or room temp pale roux, work out any lumps. 3. simmer for 40 minutes, whisking as needed, skim any scum off the top of the veloute”. 4. Strain through cheesecloth & adjust the seasoning with salt & pepper. NOTES : This is a Mother Sauce, you can make a variety of sauces & soup from this.. Recipe by: S.C.I. – Jamie, Az. Volume 01 Number 537 by CuisineArt <CuisineArt@aol.com> on Jan 15, 1998

Cooking Temperature:

Recipe Serves: 1

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