Veloute Sauce
The basic method of making a veloute sauce is to prepare a light colored stock (white), which is combined with roux. It is not consumed directly but serves as a base of other sauces or added to recipes. The Complete Book Of Sauces
Ingredients:
2 tbsp – Butter
1/2 tsp – White Pepper
1 1/2 tbsp – Flour
2 cup – Vegetable stock
Salt to taste
Method:
Melt butter in a stock pot over medium heat and add the flour stirring continuously, till it gets a light glaze.
Add the stock and whisk till well combined. Simmer and cook for a while. Season with salt and pepper.
Another variation
Ingredients:
2 tbsp – Butter
1/2 cup – Mushrooms finely diced
2 cup – Vegetable stock
1/2 tsp – White Pepper
1 tbsp – Flour
1/4 cup – Double Cream
1 tbsp – Parsley fresh
Salt to taste
Method:
Melt butter in a stock pot over medium heat and add the flour stirring continuously, till it gets a light glaze.
Add the mushrooms, parsley, pepper, stock and salt and mix till well combined. Let the mix simmer for a while.
Add the cream and mix well. Let it cook for about 3-5 mins before turning off the heat. Torani Original Mocha Sauce, White Chocolate, 16.5-Ounce Bottles (Pack of 6)
