Veloute - CD Recipes -
Cooking District Recipes


Photo by Renée S. Suen
Categories: Sauces
Photo by Renée S. Suen
Step 1
10 oz White Roux
1 gal White Veal Stock
Warm roux & stock, mix both, incorporate well, bring to simmer quickly, stirring frequently, simmer & skim to reduce by 20%.


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