Sauce Veloute

1. 1

   Melt the butter in a saucepan over medium heat.

2. 2

   Whisk in the flour and cook, whisking, until the mixture is smooth and beginning to brown.

3. 3

   Whisk in the fish stock, bring to a simmer, and simmer, stirring until thickened.

4. 4

   Add optional ingredients as you please.

5. 5

   You can pour the sauce directly onto any fish, right there on the plate, or you can create a casserole by pouring the sauce over some bland cooked fish.

6. 6

   Add boiled sliced potatoes, if you wish, and heat at 350F for 20 minutes.

7. 7

   If you have the time, overcooked fish can also be made into fish cakes or croquettes.

8. 8

   The binding sauce will restore some of the moisture.

* Per serving · 4 servings · Values may vary.

No additional tips available.