Procedure:
  1. 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).
  2. 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).
  3. Reduce the sauce by half (2 qt) cook for about 1 hour.
  4. Drain And serve.
For each of the following recipes you will need 1 Qt of
Veloute sauce.

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
sauce.

Herbs sauce: Add your favorite spices And herbs to a white wine
sauce.
Amount
Ingredients
Cut or
Description
4 Oz
Butter
 
4 Oz
Flour
All purpose
1 gt
White stock
Chicken
To taste
Salt And pepper
 
mother sauces, secret sauce, cheddar sauce, mushroom sauce, veloute, primo sauce, espanole, criolle sauce,
bechamel, tomato sauce,mother sauces,stock,sauce, spanish sauce, creolle sauce, flavor, roux,bechamel,
espanole, hollandase, veloute, sachet bag, mother sauces, secret sauce, cheddar sauce, mushroom sauce,
veloute, primo sauce, espanole, criolle sauce, bechamel, tomato sauce
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