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Le Chaudron recipe
Sauce velouté
Velouté sauce
⏱ 25 minServes 6Medium140 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
40 g (1½ oz)butter
40 g (1½ oz)flour
500 ml (2 cups)chicken stock base
100 ml (½ cup)heavy cream
1egg yolk
1 pinchnutmeg
- 40 g (1½ oz) butter
- 40 g (1½ oz) flour
- 500 ml (2 cups) chicken stock base
- 100 ml (½ cup) heavy cream
- 1 egg yolk
- 1 pinch nutmeg
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Melt the butter over low heat, add the flour and stir to make a roux.
- Cook 2 minutes, stirring, without browning.
- Gradually whisk in the hot stock.
- Bring to a simmer, whisking, and cook 10 minutes until it coats the spoon.
- Mix the cream and egg yolk, then whisk in a ladle of the hot sauce.
- Off the heat, whisk this back into the pan and season with nutmeg.
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