Servings: 4
Calories: 225kcal
Ingredients
- 120 g plain roux (ratio 60gr butter – 60gr flour)
- 1 l veal stock
- 50 g grated Parmesan cheese
Liaison
- 1 dl cream (optional)
- 1 yolk
Instructions
- Melt the butter in a medium saucepan over medium-high heat.
- Add the flour to the melted butter and stir well. This forms the roux. Let the roux cook for about 2-3 minutes without discoloring.
- While continuing to stir, slowly and gradually pour the veal stock into the pan. Make sure there are no lumps.
- Bring the sauce to a boil and simmer over low heat for about 30 minutes, stirring frequently.
- Strain the sauce through a fine sieve to achieve a smooth, velvety texture.
- Mix the egg yolk and cream in a separate bowl.
- Spoon some of the warm velouté sauce into the egg mixture and stir well. This will help temper the eggs and prevent them from solidifying immediately.
- Slowly add the tempered egg mixture back into the pan with the sauce, stirring constantly.
- Heat the sauce slowly over low heat, but do not let it boil. Keep stirring until the sauce thickens.
- Season to taste with salt and pepper.
Nutrition Facts
Calories: 225kcal
