Velouté Sauce
300ml (˝ pint) Chicken, Veal or Fish Stock (Depending on the dish)
25g (1oz) Butter
25g (1oz) Mushrooms, finely chopped
25g (1oz) Plain Flour
4 tbsp Double Cream, or Soured Cream
2 tsp Lemon Juice
2-3 Sprigs Parsley
2 Peppercorns
Salt and Freshly Ground Pepper
Melt the butter in a saucepan, add the mushrooms and parsley, fry gently for 5 minutes.
Stir in the flour.
Add the peppercorns.
Gradually add the stock, stirring constantly, until the sauce comes to the boil and thickens.
Reduce to a gentle heat, cover, simmer for 30 minutes.
Remove from the heat, strain.
Add the cream and lemon juice.
Reheat gently, but do not allow to boil.
Serve with poached, grilled and steamed fish, poultry or veal dishes.
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