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Velouté

A white sauce on the basis of roux and stock that is thickened with a liaison just before serving. Perfect for when your composition can use a sauce with body.

Makes 1l.

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Allergens and dietary requirements

  • Egg
  • Gluten
  • Celery
  • Cow's milk
  • Lactose
  • Vegetarian

Ingredients

50
g
butter
60
g
flour
1
l
stock
1
leaf
bay leaf
as needed
nutmeg
as needed
lemon juice
2
egg yolks
100
g
whipping cream
as needed
salt and pepper

Scale recipe

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