VELOUTE SAUCE (MOTHER SAUCE FOR MANY THINGS EX: TETRAZZINI)
Many sauces are Veloute with special seasonings. Good strong chicken stock makes all the difference. Simple - omit cream and add 2 tbs flour. Vary 1/2 stock 1/2 wine. Allemande add 3 tbs parmesan. Lobster - use lobster stock and season with paprika and lemon, can add 2 egg yolks...serve over lobster. Olive and almond add .25 cup shredded toasted almonds and 8 pitted olives and lemon juice. Russian add chives, mustard and horseradish before cream and cook 2 minutes then lemon juice. Soubise boil 2 cups sliced onions 5 minutes, drain, puree and add to sauce. Mushroom add 1/4 cup sliced and cook 5 minutes.
Provided by Ambervim
Categories Sauces
Time 6m
Yield 1 Cup
Number Of Ingredients 6
Steps:
- Melt butter then add flour, salt and pepper. Blend well.
- Slowly add stock. Bring to a boil and boil 2 minutes.
- Add cream.
Nutrition Facts : Calories 608, Fat 50.8, SaturatedFat 30.8, Cholesterol 156.6, Sodium 1154.9, Carbohydrate 28.8, Fiber 0.7, Sugar 4, Protein 10.4
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