Veloute sauce

Subscribe so you don´t miss any of my recipes

Please share this recipe if you like it!

Today I am going to teach you how to prepare a veloute sauce.

This sauce is made just like a bechamel, but instead of milk, stock is used, which can be a meat stock, a fish stock or a vegetable stock, so it has incredible versatility.

If for example you made cannelloni stuffed with hake, instead of grilling them with bechamel, you could do it with this sauce made with fish stock to further enhance the flavour of the recipe.

If you have made this recipe and you want to send me a photo, I'll be happy to keep it, you just have to send it by email to: [email protected]

I will upload a video showing these photos to everyone so they can see how well my followers cook!

Check my blog!

https://discoverhowicook.blogspot.com/

Follow me on social networks!

Facebook: https://www.facebook.com/discoverhowicook/

Twitter: https://twitter.com/DiscoverHowCook

Instagram: https://www.instagram.com/discoverhowicook/

Pinterest: https://www.pinterest.es/discoverhowicook/

To prepare this recipe you will need:

Depending on how this sauce is going to be used, the proportions of the ingredients will vary.

For pasta and vegetables:

- 60 gr. (2,11 oz.) of butter

- 60 gr. (2,11 oz.) of flour

- 1 litre (33,81 fl. oz.) of stock

For gratinate:

- 80 gr. (2,82 oz.) of butter

- 80 gr. (2,82 oz.) of flour
- 1 litre (33,81 fl. oz.) of stock

To make derived sauces:

- 100 gr. (3,52 oz.) of butter

- 100 gr. (3,52 oz.) of flour

- 1 litre (33,81 fl. oz.) of stock

To make croquettes:

- 120 gr. (4,23 oz.) of butter

- 120 gr. (4,23 oz.) of flour

- 1 litre (33,81 fl. oz.) of stock

To prepare this velouté sauce you must follow the next steps:

- Melt the butter in a saucepan.

- Add the flour and mix until becomes brown.

- Pour the stock and cook, stirring constantly for about 20 minutes.