Veloute sauce

Today I am going to teach you how to prepare a veloute sauce.

This sauce is made just like a bechamel, but instead of milk, stock is used, which can be a meat stock, a fish stock or a vegetable stock, so it has incredible versatility.

If for example you made cannelloni stuffed with hake, instead of grilling them with bechamel, you could do it with this sauce made with fish stock to further enhance the flavour of the recipe.

Did you know this sauce? Have you ever tried it?

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Depending on how this sauce is going to be used, the proportions of the ingredients will vary.

• For pasta and vegetables:
  
  
  -60 gr. (2,11 oz.) of butter

-60 gr. (2,11 oz.) of flour

-1 litre (33,81 fl. oz.) of stock


• For gratinate:
  
  
  -80 gr. (2,82 oz.) of butter

-80 gr. (2,82 oz.) of flour

-1 litre (33,81 fl. oz.) of stock


• To make derived sauces:
  
  
  -100 gr. (3,52 oz.) of butter

-100 gr. (3,52 oz.) of flour

-1 litre (33,81 fl. oz.) of stock


• To make croquettes:
  
  
  -120 gr. (4,23 oz.) of butter

-120 gr. (4,23 oz.) of flour

-1 litre (33,81 fl. oz.) of stock

To prepare this veloute sauce you must follow the next steps:

-Melt the butter in a saucepan.

-Add the flour and mix until becomes brown.

-Pour the stock and cook, stirring constantly for about 20 minutes.

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