Velouté Sauce

Rating: 5.00 / 5.00 (1 Votes)

Total time: 45 min

Servings: 12.0 (servings)



Warm the butter in a frying pan, add the flour and cook over a medium heat, stirring with a whisk until soft. Flour must not turn brown. Pour milk, cream(1) and wine all at once into the frying pan, stirring until the whole is boiling. Simmer at low temperature for ten minutes. Attention danger of burning!!! Now add the chives and the whipped cream (2), season with the stock cube, nutmeg and pepper.

To veal patties

Our tip: Fresh chives are much more aromatic than dried ones!

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