A creamy sauce mainly for use with chicken, but can also be used for eggs and fish.
ingredients
1/2 pint veloute sauce
1/2 pint jellied white stock
4 tablespoons single cream
for the veloute sauce
2 tbsp (1 oz) 25 g butter
1/4 cup (1 oz) 30 g plain flour (All purpose)
1 pint white stock
salt and black pepper
1-2 tablespoons single or double cream (heavy cream)
method
to make chaudfroid sauce
The following is for when used cold as a coating.
1. Add the stock and cream to the sauce. Cook over gentle heat until reduced to coating consistency.
2. Adjust the seasoning
to make veloute sauce (makes 1/2 pint / 600 ml)
1. Make the roux with the butter and flour. Gradually stir in the hot stock until the sauce is quite smooth.
2. Bring to boiling point, lower the heat, and let the sauce simmer for about 1 hour until reduced by half.
3. Stir the sauce occasionally. Strain through a sieve, season to taste, and stir in the cream.
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