Veloute Sauce with Variations
Source of Recipe
List of Ingredients
2 tablespoons butter
2 tablespoons flour -- or veal or fish stock
1 cup chicken broth
salt -- to taste
1/8 teaspoon nutmeg
Melt butter over low heat and whisk in flour until smooth. Cook over low heat until bubbly, whisking until smooth, and then gradually whisk in broth or stock. Bring to a boil and boil 1 minutes. Add salt to taste, dash white pepper and nutmeg.
Makes 1 cup.
Bechamel: Follow above recipe except blend in 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/4 teaspoon paprika. Then fold in 1/2 cup cream.
Mornay: Follow above recipe except stir in 1 cup cream and 1/8 teaspoon red pepper. Heat, stirring constantly. Stir in 1 cup shredded Parmesan or Swiss cheese. Can use sharp American cheese in a pinch.