Veloute
125g Butter
125g Flour
2L Stock (Chicken, veal, fish etc.)
TT Salt And Pepper
125g Flour
2L Stock (Chicken, veal, fish etc.)
TT Salt And Pepper
- Melt butter and blend with flour to make a roux.
- Add hot stock and bring to a boil, stirring with a whip to avoid burning at the bottom. Reduce heat.
- Add seasoning and strain through china cap.