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Veloute Sauce

The Veloute is French word for “velvety“. It is a savory sauce made from “Blonde Roux” (flour & butter cooked well till it turns light golden brown). Once the mixture is cooked well, chicken stock is added to it. The flavor is neutral and bland to the tongue.

INGREDIENTS

  • Flour – 100 gms
  • Butter – 100 gms
  • Chicken Stock – 1 litre

METHOD

  • Melt the butter in thick bottom pan.
  • Add the flour and mix in till it turns light golden brown
  • Cook out to a sandy texture over gentle heat without changing color
  • Allow the roux to cool
  • Gradually add the boiling stock
  • Stir until smooth & boiling
  • Allow to simmer approx 1 hour
  • Pass through a fine strainer

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