Sauces:

Veloute Sauce

Ingredients for 1 litre:

  • 80g butter
  • 80g plain flour
  • 1 litre chicken stock
  • 50g mushroom
  • salt and pepper
Method:
  1. Melt 80g butter and add 80g flour.
  2. Cook gently to sandy texture, without colour, stirring frequently.
  3. Cool slightly, add 1 litre chicken stock and 50g mushroom.
  4. Season with salt and pepper to taste.
  5. Reduce to simmer for 15 minutes stirring frequently.
  6. Strain and use as required.