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1. Heat the stock in the small saucepan.
2. In another saucepan melt the butter and gently add the flour.
3. Stir continuously with a wooden spoon over a low heat for 2-3 minutes to make a blond roux.
4. Gradually, add the hot stock into the pan with the flour and melted butter.
5. Stir constantly to combine the ingredients together.
6. Bring to the boil, stirring all the time.
7. Lower the heat and simmer for about 10-15 minutes until thick.
8. Season the sauce with salt and pepper and allow it to cool for a couple of minutes.
9. Finally, beat the egg yolks into the sauce one at a time until well incorporatrd.
10. Strain the sauce through the sieve into a bowl or another pan.
50 g butter
50 g flour
1 ltr ( litre) veal or chicken stock
4 egg yolks
salt
pepper
1 medium saucepan
1 small saucepan
1 sieve or chinois
1 bowl for the finished sauce
1 wooden spoon
is a variation of the Velouté sauce.
The addition of egg yolks makes it richer.
This is a perfect sauce for dressing meats and fish.
Preparation time: 5 minutes
cooking time: 30 minutes
servings: 2-4 people