Name: Gevogelteveloutésaus
Total time: 40 min
Ingredients: 120 g blanke roux (verhouding 60gr boter - 60gr bloem); 1 l kippenbouillon; zout (naar smaak); peper (naar smaak); 1 dl room; 1 eigeel

Poultry velouté sauce

A sophisticated base for countless sauce variations.

Total Time: 40

Course: Main course, Starter

Cuisine: French

Keyword: Bechamel sauce, French sauces, Poultry velouté sauce, velouté, White sauce

Servings:

Calories: 160kcal

Ingredients

▢ 120 g plain roux (ratio 60gr butter – 60gr flour)
▢ 1 l chicken stock
▢ salt (to taste)
▢ pepper (to taste)

Liaison

▢ 1 dl cream
▢ 1 yolk

Instructions

Melt the butter in a pan over medium-high heat.
Add the flour and stir constantly with a wooden spoon or whisk for about 3-4 minutes, without browning, to form a roux.
Gradually add the poultry stock, stirring constantly to avoid lumps.
Bring the sauce to a boil, then lower the heat. Simmer gently for about 30 minutes, stirring frequently.
Strain the sauce to remove any lumps.
Season with salt and white pepper.
Strain the sauce to remove any lumps and serve hot.

Nutrition Facts

Calories: 160kcal

For a richer flavor, add a dash of cream at the end of cooking.
This sauce serves as a base for many other sauce variations. For example, you can add mushrooms, herbs or wine to customize the flavor.