Velouté sauce, basic recipe
- 50 g (1 3/4oz) unsalted butter
- 50 g (1 3/4oz) all-purpose flour
- 1l (1 pint and 15 1/4fl oz) vegetable or meat stock
- Pepper, if liked
preparation: 5 minutes
cooking: 20 minutes
total time: 25 minutes
- Nutrition Facts (amount per serving):
Calories: 137 (kCal) - 574 (kJ)
Protein: 1.5 (g)
Total fat: 10.5 (g)
Total carbohydrate: 9.8 (g)
Sugars: 0.4 (g)
Velouté sauce is a refined soup you can serve at the beginning of a formal dinner or for your family meal.
Its main ingredients are: butter, all-purpose flour, vegetable or meat stock and a pinch of salt.
This is the basic recipe. You can add, if liked, other ingredients such as asparagus, broccoli, leeks and potatoes, prawns, frittata cut into strips, toast bread, cheeses ...
Here's the recipe!
Prepare all the ingredients. Prepare the stock.
Weigh the butter and flour.
Cook the sauce. Melt the butter in a heavy-bottomed saucepan and then toast the flour, stirring constantly.
Add a ladle of stock and stir to dissolve the lumps. Keep adding the stock little at a time, stirring continuously. Continue cooking for about fifteen minutes, stirring often.
Serve warm, accompanied with toast bread if liked
- - You can serve the velouté sauce in soup bowl in occasion of informal dinner.
In a refined, formal dinner let your guests find this sauce already served in the deep dish when they sit at the table. Remember that soups must be served only at dinner.
Greetings from Italy!
If you want to combine this dish with other ones for a complete menu, consult our "Members-only Area".