Supreme Veloute' Sauce

Ingredients

Chicken veloute                                                       375 ml

Chicken stock                                                          375 ml

Mushroom trimmings                                              25 g

Single cream                                                            50 ml

Butter                                                                       25 g

Salt

Pepper

Method

  1. Put the stock, veloute and mushroom trimmings into a saucepan, bring to the boil and reduce by one third.
  2. Strain the sauce through muslin.
  3. Reboil, adjust the seasoning, stir in the cream and the butter.  Do not re-boil.

 

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