Veloute

1. 1

   In a saucepan melt butter over low heat.

2. 2

   Add flour and stir (using a wooden spoon).

3. 3

   In a separate saucepan have hot stock over low to medium heat.

4. 4

   While constantly whisking, gradually add hot stock to the roux (the butter and flour mixture).

5. 5

   Simmer mixture while continuing to whisk.

6. 6

   Sauce will thicken in a few minutes.

7. 7

   ***To basic finished veloute sauce, add 1 cup sauteed mushrooms, Tabasco, and 1/4 cup grated Parmesan.

8. 8

   Toss with pasta.

9. 9

   Garnish with parsley

* Per serving · 4 servings · Values may vary.

No additional tips available.