Home
Up

Fish Veloute

Demi-Glaze
Bechamel Sauce
Chicken Veloute
Fish Veloute
Veal Veloute
Emulsified Sauces
Tomato Sauce
Mayonnaise
Vinaigrette
Depouillage

Fish Velouté

Yield  10 quarts of 10 liters

Ingredients U.S. Metric
White Fish Stock 12 quarts 12 liters
Flour 1 3/4 pounds 800 grams
Butter 1 1/4 pounds 600 grams
Salt 1 tablespoon 20 grams
     
Procedure
1. Melt the butter
2. Add flour; stir and cook without coloring
3. Add cold stock
4. Simmer for 1 to 1 1/2 hours, stirring occasionally.  If too thick add more stock.
5. Adjust the seasoning
6. Strain through cheesecloth

White Wine Sauce Normandy Sauce

[FoodUniversity] [SeafoodCollege] [ProduceCollege] [PorkCollege] [WildGameCollege] [ChefTeacher] [Contact US]