Use this delicious Velouté sauce recipe to make a sauce that goes well with most kinds of meat – chicken, beef or mutton.
Velouté Sauce
Delicious sauce for any meat dish
Pin Recipe
Ingredients
- 25 gram butter
- 25 gram flour
- 250 ml hot chicken, white, fish or vegetable stock
- mushroom peelings or stems optional
- 2 ml lemon juice
- 2 ml salt
- 1 egg yolk optional
- 30 ml double cream optional
Instructions
- Melt the butter in a saucepan over low heat, remove from the stove and stir in the flour. Return to the stove.
- Cook over low heat, stirring continuously to make a white roux approximately 3 minutes.
- Remove from the stove and gradually add hot but not boiling stock, stirring all the time.
- Add the mushrooms if desired.
- Return to the stove, bring to the boil, then simmer for 10 minutes.
- Strain through a fine sieve and season with salt and lemon juice.
- For a richer sauce, add the egg yolk and cream: Whisk the egg yolk and cream together in a bowl.
- Add 25 ml of the hot sauce to the egg mixture, whisking all the time.
- Pour the egg sauce mixture into the saucepan in a thin stream, whisking continuously.
- Return the saucepan to the stove, bring to boiling point and serve immediately.
Notes
- The mushrooms are optional but give extra flavour. Use 3 to 4 mushrooms for every 250 ml stock.
- Use butter rather than margarine for a richer taste.
- Do not allow a Velouté Sauce to boil after adding the egg and cream.
Nutrition
Calories: 5kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 174mgFiber: 1gSugar: 1gVitamin A: 5IUCalcium: 1mgIron: 1mg
Tried this recipe?Let us know how it was!
Did you enjoy this Velouté sauce over your steak, how did you enjoy it? Let us know and remember to rate the recipe.