Veloute Sauce (Mother Sauce for Many Things Ex: Tetrazzini)

"Many sauces are Veloute with special seasonings. Good strong chicken stock makes all the difference. Simple - omit cream and add 2 tbs flour. Vary 1/2 stock 1/2 wine. Allemande add 3 tbs parmesan. Lobster - use lobster stock and season with paprika and lemon, can add 2 egg yolks...serve over lobster. Olive and almond add .25 cup shredded toasted almonds and 8 pitted olives and lemon juice. Russian add chives, mustard and horseradish before cream and cook 2 minutes then lemon juice. Soubise boil 2 cups sliced onions 5 minutes, drain, puree and add to sauce. Mushroom add 1/4 cup sliced and cook 5 minutes."
 
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Ready In:
6mins
Ingredients:
6
Yields:
1 Cup
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ingredients

  • 2 tablespoons butter
  • 3 tablespoons flour
  • 14 teaspoon salt
  • 1 pinch pepper
  • 1 cup chicken stock
  • 13 cup cream
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directions

  • Melt butter then add flour, salt and pepper. Blend well.
  • Slowly add stock. Bring to a boil and boil 2 minutes.
  • Add cream.

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RECIPE SUBMITTED BY

As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.
 
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