Veloute Sauce

Ok, we move on to the next in our basic sauce guide. Many chefs refer to these basic sauces as foundation sauces or mother sauces.  Basic sauces are just that, like the béchamel it is what you add and what is being served that is important.

3 tablespoons of butter

3 tablespoons of flour

3 medium chopped mushrooms

1 litre of white stock ( see stock recipes )

½ teaspoon of salt

5 white pepper corns

Prepare a blond roux with the flour and butter. Stir hot white stock into the roux a little at a time until smooth. Now add the other ingredients and simmer on a low heat in a double boiler for approx 1.5 hours, skimming regularly. Strain sauce and let stand until cool, add small clumps of butter whilst cooling to the surface. This butter will melt and keep the surface of the sauce from forming a skin. Re heat just before serving.