- Melt the butter in a medium size sauce pot, add the flour blend
well And cook until a Roux is created (the color of the Roux will
depend on the color of the sauce).
- Add the stock gradually, mixing constantly with a hand mixer (it
is important to incorporate well the Roux And stock, this will
make a better sauce).
- Reduce the sauce by half (2 qt) cook for about 1 hour.
- Drain And serve.
For each of the following recipes you will need 1 Qt of
White wine sauce: The stock for the veloute of this sauce should be
made from fish. Reduce 8 Oz of white wine, 8 Oz heavy cream, 2 Oz
butter, salt, pepper And lemon juice by half.
Supreme sauce: The stock for the veloute of this sauce should be
made from chicken. Combine 1 Pt heavy cream, 2 Oz butter, salt,
pepper And lemon juice.
Paulette: Cook 8 Oz mushrooms in 2Oz of butter And season. Add
the veloute And just before service add 2 Oz of Italian parsley And
lemon juice to taste.
Mushroom sauce: Cook 4 Oz of mushrooms in 1 Oz of butter, add 1
Tsp of lemon juice add these ingredients to a finished white wine
Herbs sauce: Add your favorite spices And herbs to a white wine
||Salt And pepper
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