This sauce is as basic as the Bechamel. Be sure to use veal stock with veal, fish stock with fish, and poultry stock with poultry.
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- 1Whisk the stock into the roux to get a smooth mix and add the mushrooms.
- 2Bring the sauce to a low simmering boil and cook for 10 minutes.
- 3Strain to remove the mushrooms, add nutmeg, season to taste and serve.
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Nutritional Facts for Veloute Sauce
Serving Size: 1 (35 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 5.5
- Calories from Fat 0
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 1.1 mg
- Total Carbohydrate 0.8 g
- Dietary Fiber 0.2 g
- Sugars 0.4 g
- Protein 0.7 g
The following items or measurements are not included: