Chicken Velouté sauce

Ingredients

20g of butter

20g of plain flour

100ml of milk, infused with bay leaf, celery, onion and peppercorns

100ml of white stock, made with chicken bones

Method

1) Melt the butter in a small saucepan. Remove from the heat and add the flour. Return to the heat and cook over a low heat until straw-coloured (about 3-5 minutes).

2) Gradually stir in the milk and stock and bring up to the boil stirring all the time. Simmer for 2 minutes ad use as required

Recent Photos

Coming Events

MarekJani.com