The delicate of this luxurious sauce makes it perfect for creaming poultry, eggs, or elegant edibles such as sweetbreads or oysters. Be Used.) Salt And Freshly Ground Black Pepper, To Taste Melt the butter in a large heavy saucepan over medium heat. Whisk in the flour and cook for 3 minutes, then stir into the hot stock. Add the peppercorns and mushrooms and simmer gently over low heat at least 30 minutes. Strain through a sieve lined with cheesecloth and season to taste with slat and pepper. Yield: About 2 cups of sauce. From The Complete Book Of Sauces by Sallie Y Williams
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Veloute. Be the first to review it!
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven