Authentic Velouté Recipe France, Europe

Name: Larousse Gastronomique's Sauce Velouté
Prep time: 10 min
Cook time: 1 h 30 min
Yield: 10 servings
Cuisine: Western European
Ingredients: 2 3/4 l white stock (chicken, veal, or fish); 150 g butter; 150 g flour

JUMP TO RECIPE

We strongly advise you to read the cooking tips before jumping to the recipe though

Introduction & history