Velouté recipes

Velouté recipes

A light stock, (in which traditionally the bones are not roasted), is added to a blond roux of butter and flour to produce one of the five ‘mother sauces’ in French cuisine. These days a velouté could refer to any sauce thickened with butter and/or cream.

Velouté

23 Recipes | Page 1 of 12

Velouté

23 Recipes | Page 1 of 12

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