Veloute Sauce (White Sauce Base) Recipe

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0 votes | 692 views
Servings: 4

Ingredients

Cost per serving $0.85 view details

Directions

  1. Make a roux by cooking together the butter and flour. Add in the chicken stock gradually, stirring constantly. Allow to cook slowly, simmering over low heat for 1 hour.
  2. Skim the butter that has risen to the top during cooking. Strain through a cheesecloth and season to taste.
  3. This is the base for all white sauces.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 282g
Recipe makes 4 servings
Calories 277  
Calories from Fat 206 74%
Total Fat 23.4g 29%
Saturated Fat 14.67g 59%
Trans Fat 0.0g  
Cholesterol 61mg 20%
Sodium 1119mg 47%
Potassium 213mg 6%
Total Carbs 12.89g 3%
Dietary Fiber 1.4g 5%
Sugars 0.06g 0%
Protein 4.22g 7%
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