Velouté Sauce from The Times Cookery Book by Katie Stewart
A velouté sauce is one made using the same method as a basic white sauce, but using hot stock instead of milk, and it is enriched afterwards with egg yolk and cream. It can be used for coating...
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Cooking tools:
- Saucepan
- Stove
- Wooden spoon
- Whisk
- Mixing bowl
Ingredients
- salt
- freshly milled pepper
- 1 oz (25 g) flour
- ½ pint (3 dl) hot stock
- 1 oz (25 g) butter
- 4 tablespoons cream.
- 1 egg yolk
- squeeze of lemon juice
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