Fish Veloute (Veloute de Poisson)

1. 1

   Melt the butter in a saucepan and add the flour, stirring with a wire whisk.

2. 2

   When blended, add the stock, stirring rapidly with the whisk.

3. 3

   When thickened and smooth, let simmer about 30 minutes, stirring often with the whisk.

4. 4

   As the sauce cooks, globules or rivulets of butter will probably rise to the top.

5. 5

   Skim off and discard this butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.