Sauce & Pickle Recipes > Velouté Sauce
3 peppercorns
pinch mixed herbs
1 tablespoon plain flour
3 button mushrooms, sliced
1/2 pint fish stock or chicken stock
juice of half a lemon
salt and pepper
6 tablespoons double cream
(see measure conversions for more information)
- Do not brown them.
- Add the peppercorns and herbs.
- Stir in the flour.
- Gradually add the stock, stirring all the time.
- Bring the sauce to the boil and then cover the pan and simmer the sauce for about 1 hour.
- Sieve the sauce and then add the pepper and carefully stir in the cream.
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Comment Script
How to make velouté sauce:
A complex and delicious sauce good with fish and meat.
Ingredients
2 tablespoons butter3 peppercorns
pinch mixed herbs
1 tablespoon plain flour
3 button mushrooms, sliced
1/2 pint fish stock or chicken stock
juice of half a lemon
salt and pepper
6 tablespoons double cream
(see measure conversions for more information)
Method
- Melt the butter in a heavy-bottomed pan and fry the mushrooms very gently.- Do not brown them.
- Add the peppercorns and herbs.
- Stir in the flour.
- Gradually add the stock, stirring all the time.
- Bring the sauce to the boil and then cover the pan and simmer the sauce for about 1 hour.
- Sieve the sauce and then add the pepper and carefully stir in the cream.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Sauce & Pickle Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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