Subj : Mother Sauces - 02
To   : All
From : Dave Drum
Date : Wed Oct 04 2023 16:57:21

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sauce Veloute
 Categories: Five, Poultry, Herbs
      Yield: 3 Cups
 
      3 tb Unsalted butter
      3 tb A-P flour
      2 c  Chicken or veal stock;
           - warmed
           Freshly grated nutmeg
           Salt & fresh ground pepper
 
  In a small pot over medium heat, melt the butter. When
  the foam begins to subside, whisk in the flour and cook,
  stirring frequently, until the roux turns a pale
  golden-brown color, 3-4 minutes. Whisk in the warm stock
  in 1/2 cup increments until the mixture is smooth. Bring
  to a full boil, then add the nutmeg, turn the heat to
  medium-low and cook at a low simmer until the sauce has
  thickened enough to coat the back of a spoon, about 20
  minutes. Remove from heat and season to taste with salt
  and pepper. Use sauce velouté immediately, or transfer
  to a heatproof container, cover the surface with plastic
  wrap, and refrigerate for up to 3 days.
  
  By Saveur Editors
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Your best teacher is your last mistake!

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