Velouté

			No. of Portions	1 lt
Ingredients	QTY	Unit
White stock	1	Lt
Butter	100	Gm
Refined flour	100	Gm
Liaison:
Fresh cream	60	Ml
Egg yolk	1	No.

                                                                                               

Method:

1.	Heat the butter in a heavy bottom pan over a low heat.
2.	Add flour and whisk to make a blonde roux. Cool slightly.
3.	Gradually add hot stock to the roux whisking continuously.
4.	Simmer till cooked. Strain through a china cap (chinoise) or a soup strainer.
5.	Mix together egg yolk and cream (liaison). Add some hot velouté to liaison and mix well. Add this mixture back to the velouté and mix well. This is called ‘tempering’. This is done just before service.
6.	If it is for later use, DO NOT temper, cool, store in the refrigerator.