Mushroom Veloute' Sauce (Meat)

Ingredients

Chicken veloute                                                       500 ml

Chicken stock                                                          500 ml

Mushrooms                                                              125 g

Egg yolk                                                                    1

Single cream

Salt

Pepper

Method

  1. Put the stock, veloute and mushrooms into a saucepan, bring to the boil and reduce by half.
  2. Remove from the heat, add the liaison of egg yolk and cream, adjust the seasoning and strain through a sieve.

Notes:

  1. Do not reboil.
  2. This sauce is served with poached or boiled poultry dishes.

 

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