Velute Sauce Recipe

Velute Sauce Recipe

Ingredients:

2 oz of butter
Slices of pheasant or fowl trimmings
3 pcs of peppercorns
Button mushrooms
1 pc of tomato; cut up
1 pc of carrot; cut up
1 pc of turnip; cut up
1 pc of onion (stuck with two cloves)
1 pc of shallot; chopped
1 pc of bay leaf
1 pc of thyme sprig
Parsley
Marjoram
1 Tbsp of flour
1/2 c of white stock

Instructions:

Grease the base of stewpan using the butter. Add meat slices, mushrooms, peppercorns, tomato, carrot, turnip, onion, shallot, bay leaf, thyme, marjoram, and parsley. Cover then braise for 15 mins.

Add flour; stir thoroughly then pour over the stock. Boil it very slowly for 15 mins. Strain mixture and skim grease off.

Transfer on a bowl/container then let sauce cool. Add small amount of cream if mixture isn’t rich.

Pass mixture through the sieve prior to use.

>> Velute Sauce Recipe