savoury sauces:Recipe for Velouté (Straw Blond Roux)

by | Jul 21, 2021 | Recipes, Sauces | 0 comments

120 g Butter, Salted
30 g Flour
600 ml Fond Blanc (White Stock)
400 ml Milk
1 t Salt
Black Pepper to Taste, Ground
Lemon Juice (2 Tbsp)

Added Liaison:
4 Egg Yolks, Large
150 ml Fresh Cream

Melt the Butter, add the Flour and cook to a Straw Blond Colour over low heat. Add the Fond (Stock) and blend until smooth. Return to the heat and stir until boiling point. Add the Seasoning, Pepper and Milk. Cook to a syrup consistency. Take off the heat, add the Lemon Juice and the Liaison. Reheat gently!

NB: Also see Fond Brun for Espagnole (Brown Sauce Recipe)

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