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Veloute Sauce

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.

Ready In:
20mins
Yields:
Units:

ingredients

directions

  • Whisk the stock into the roux to get a smooth mix and add the mushrooms.
  • Bring the sauce to a low simmering boil and cook for 10 minutes.
  • Strain to remove the mushrooms, add nutmeg, season to taste and serve.
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RECIPE MADE WITH LOVE BY

@TishT
Contributor
@TishT
Contributor
"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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  1. TishT
    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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