Printable version White Sauces
Non-illustrated recipe

Sauce Veloutee

  • For : 1/2 litre
  • Time : 50 minutes
  • Difficulty : easy

Ingredients for Sauce Veloutee :

  • 30 g butter
  • 30 g flour
  • 70 cl white chicken stock or fish broth

Technical stages for Sauce Veloutee :

  • Prepare a white roux with the flour and butter.
  • Moisten with the warm chicken white stock or fish broth. Whisk until the sauce starts boiling and cook for 30 minutes.
  • USES :
  • As a soup or to go with a sauce. Use a broth to cook fish fillets for 3 minutes. Prepare the sauce then using this same broth.
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The essentials

To make this recipe, some of these items will be required:

Stainless steel whisk 12 cmStainless steel whisk 12 cm 11.51 Euro
"Excellence" sauce pan without lid Ø 20 cm"Excellence" sauce pan without lid Ø 20 cm 40.10 Euro
Worcestershire sauce (by 4)Worcestershire sauce (by 4) 13.00 Euro