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Fish Veloute

Summary

Yield
cups
Prep time20 minutes
Region

Description

This is a basic ingredient in many sauces, but it is not itself a sauce.

Ingredients

6cFish Stock
2TButter (Unsalted)
2TFlour

Instructions

  1. Heat the fish stock to boiling. 
  2. In a heavy saucepan, melt the butter until the foam subsides.
  3. Stir in the flour to make a roux.
  4. Add the hot stock slowly, whisking it in until it is smooth.
  5. Return to the boil and reduce by one-third.
  6. Cover and refrigerate until ready to use.
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  • By John at 01/19/2014 - 10:24
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