Sauce & Pickle Recipes > Velouté Sauce

How to make velouté sauce:
A complex and delicious sauce good with fish and meat.


2 tablespoons butter
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)


- 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.