| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Unsalted butter |
| 1/4 |
c |
All purpose flour |
| 2 |
c |
Chicken stock; hot |
| 1/4 |
ts |
Salt |
|
|
White pepper to taste |
INSTRUCTIONS
In a heavy bottomed saucepan, melt the butter over moderate heat until the
foam begins to disappear. Add the flour and cook, stirring to incorporate,
for 3 minutes. Whisk in the stock and bring the mixture to a boil, stirring
constantly. Simmer for 10 to 15 minutes or until thickened to the desired
consistency.
Tomato flavored version:
Combine 1/2 cup tomato puree with 1 1/2 cups veloute sauce. Adjust the
consistency of the sauce with more stock. Finish the sauce by whisking in 2
tablespoons of butter. Garnish with finely diced tomatoes.
Yield: 1 3/4 cups
Recipe by: Cooking Live Show #CL9086
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Apr 4, 1998
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