Veloute sauce

Salam, ha'ah kali ini saya sertakan sos yang dinamakan sos veloute. Amat la sesuai disajikan bersama hidangan seperti ayam mahupun karangan laut. Andai dimasak beserta cendawan segar, ia akan memberikan aroma dan rasa yg sangat menyelerakan....jadi apa tunggu lagi...kasi masak ler...

Jumper lagi

CHICKEN VELOUTE

Roux: 30 gm butter
30 gm flour
1 liter chicken stock
seasoning (pepper&salt)

METHOD

1. Heat the butter in a heavy saucepot over low heat
2. Add flour and make a blond roux. Cool it
3. Gradually add the hot stock to roux. Bring to a boil
4. Reduce heat and simmer
5. Stir it and skim the surface when necessary
6. Strain through a china cap lined with cheese cloth
7. Monte with butter

VARIATIONS

Supreme sauce- Heavy cream ( temper ) with veloute and back to the sauce.Seasoned with lemon juice.
Mushroom- Sauteed sliced mushroom with butter and add in lemon juice.