Veloute

A veloute is a basic white sauce made from a white stock and roux

Ingredients:
– 100g margarine, butter or oil
– 100g plain flour
– 1 litre stock (chicken, veal, mutton) as required, heated.

Method:
1. melt the fat or oil in a sauce pan.
2. Add the plain flour to the fat and create a thick paste. cook the mixture out on a medium heat without colouring the roux
3. Take the pan off the heat and allow to cool.
4. Take the hot stock and add this to the roux gradually mixing with each addition. until all the stock has been added
5. Place the sauce back onto the heat and bring to a simmer for 1 hour stirring occasionally to avoid it sticking.
6. (Optional), egg yolks and cream can be added to finish the veloute.

Variations of Veloute:

Sauce aux capres	veloute made from mutton stock with the addition of capers.
Sauce Supreme	Veloute made from chicken stock flavoured with mushroom trimmings.
Sauce aurore	Follow Sauce supreme and add tomato concentrate or puree to give a pink colour and tomato backing to the flavour
Sauce aux champignons	Follow Sauce supreme and strain the trimmings. Add sliced white button mushrooms to the strained veloute and finish with an egg yolk and cream
Sauce ivoire	Follow Sauce Supreme and add meat glaze to give an ivory colour.