Almond Veloute Sauce Recipes

VELOUTE SAUCE

Steps:

• In a saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the stock, 1/2 cup at a time. Whisk until smooth. Season with salt and pepper. Bring the liquid to a boil and reduce the heat to low and cook for 15 minutes. Remove from the heat and serve.

ALMOND VELOUTE SAUCE

Steps:

• Melt margarine over medium heat in 1 1/2-quart saucepan.
• Stir in flour.
• Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
• Stir in broth.
• Heat to boiling, stirring constantly.
• Boil and stir 1 minute.
• Add salt, pepper, and nutmeg.
• Just before serving stir in the almonds.

FISH VELOUTE (VELOUTE DE POISSON)

Steps:

• Melt the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the stock, stirring rapidly with the whisk. When thickened and smooth, let simmer about 30 minutes, stirring often with the whisk.
• As the sauce cooks, globules or rivulets of butter will probably rise to the top. Skim off and discard this butter.

VELOUTE SAUCE (MOTHER SAUCE FOR MANY THINGS EX: TETRAZZINI)

Steps:

• Melt butter then add flour, salt and pepper. Blend well.
• Slowly add stock. Bring to a boil and boil 2 minutes.
• Add cream.

VELOUTé SAUCE

Steps:

• 1. Melt butter in 1 1/2-quart saucepan over low heat. Stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly remove from heat. 2. Gradually stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in salt, pepper and nutmeg.NUTRITION FACTS: 1 Tablespoon: Calories 20 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 5mg Sodium 110mg Carbohydrate 1g (Dietary Fiber 0g) Protein 0g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0% DIET EXCHANGES: 1 Serving is freeMornay Sauce: Substitute 1/2 cup half-and-half for 1/2 cup of the chicken broth. Omit pepper and nutmeg. After boiling and stirring 1 minute, stir in 1/8 teaspoon ground red pepper (cayenne) and 1/2 cup grated Parmesan or shredded Swiss cheese with the salt stir until cheese is melted. Serving suggestions: meat, fish, eggs, vegetables.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.