Ready in 1h

Try this Veloute recipe, or contribute your own.


salt and pepper; to taste
2 Egg yolks
1 tb Flour
1 c Stock: chicken; fish etc...
1 tb Lemon juice
1 c Cream
2 tb Butter

Original recipe makes 1 servings



1. Me;t butter in a small saucepan. 2. Add flour and stir 2 minutes over medium heat. 3. Add stock (fumet) stirring vigorously not to form lumps. ( Or half stock, half milk) 4. Let thicken over high heat for 1 minute. 5. Stir yolks into cream and add to sauce. Turn off heat at once. 6. Check seasoning and add lemon. NOTES : Fumet is the cooking liquid of the food you are making the sauce for. Recipe by: ELLE, fiches de cuisine Posted to KitMailbox Digest by J Pellegrino on Sep 08, 1998,

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