VELOUTE SAUCE

15g butter,

15g flour,

225ml stock approx

15-30ml double cream or egg yolk

Make a roux,

Heat stock if possible and add slowly to roux, beating between additions.

Add enough stock to required thickness.

Add double/single cream or egg yolk to enrich sauce.

Season.

Fish Veloute.

I made the sauce with fish stock from the freezer.

I poached the fish in the stock then used this plus little more to make the sauce.

The sauce has a very delicate flavour, if using cream add a little at a time as too much will mask the flavour of the sauce.

The addition of cream will make the sauce thinner, so ensure it is thicker than required before adding the cream.

Egg yolk will enrich the sauce and add a little to the thickness.

I added a squeeze of lemon juice to bring out the flavours.