Chicken Veloute' Sauce

500 MILLILITRES

Ingredients

Margarine                                                                50 g

Flour                                                                        50 g

Chicken stock                                                          500 ml

Salt

Pepper

Method

  1. Make a blond roux with the margarine and flour and allow to cool slightly.
  2. Boil the chicken stock and add it gradually to the roux stirring constantly.
  3. Simmer for 30 minutes adjust the seasoning, strain through a sieve and cover with a lid or cartouche.

 

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