Veloute - Mother Sauce

Ready in 1 hour

Top-ranked recipe named "Veloute - Mother Sauce"

Share it:

Try this Veloute - Mother Sauce recipe, or contribute your own. "" and "Sauces" are two tags used to describe Veloute - Mother Sauce.


Ingredients

Are you making this? 
4 oz Pale roux; (115 grams)
1 qt White stock

Original recipe makes 1 Servings

Servings  

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. Posted to recipelu-digest Volume 01 Number 537 by CuisineArt on Jan 15, 1998

Eat healthier with nutrition info! See line-by-line nutrition insights

BigOven Pro required. Try BigOven Pro for Free

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Veloute - Mother Sauce. Be the first to review it!

I'd rate it:


sign in to add your comment

Learn more

Mother Sauces

Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free