Veloute

Name: Veloute
Prep time: P0Y0M0DT0H2M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H22M0.000S
Yield: 1 cup sauce
Ingredients: 1 tablespoon unsalted butter; 1 1/2 tablespoons flour; 1 cup (vegetable) stock, heated; Salt and pepper to taste; Pinch of nutmeg

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Total: 22 min

Prep: 2 min
Cook: 20 min

Yield: 1 cup sauce

Total: 22 min

Prep: 2 min
Cook: 20 min

Yield: 1 cup sauce

Ingredients

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1 tablespoon unsalted butter

1 1/2 tablespoons flour

1 cup (vegetable) stock, heated

Salt and pepper to taste

Pinch of nutmeg

Directions

In a saucepan melt butter over low heat. Add flour and stir (using a wooden spoon). In a separate saucepan have hot stock over low to medium heat. While constantly whisking, gradually add hot stock to the roux (the butter and flour mixture). Simmer mixture while continuing to whisk. Sauce will thicken in a few minutes. ***To basic finished veloute sauce, add 1 cup sauteed mushrooms, Tabasco, and 1/4 cup grated Parmesan. Toss with pasta. Garnish with parsley.