Email to MissDaisy      

Recipe Categories: MissDaisy's HOME PAGE00-TNTRecipes 00-ToTry APPETIZERS Appetizers BarsandCookies Beverages BEVERAGES Bisquick BREAD BreadsandQuickBreads BREAKFAST BreakfastandBrunch CAKESandPIES CakesandPies Candy Casseroles Chat CheeseandEggs COOKIES CROCKPOT DESSERTS Desserts ETHNIC FISHandSEAFOOD FishandSeafood FoodMixes FreezerandMake-Ahead FreezerCooking FrostingandIcing Fruit HolidayCooking JamsandJellies MainDish Meats Microwave Pasta PASTA Pastries Poultry PressureCooker PRESSURECOOKER Rice SALADandDRESSING SaladsandSaladDressings Sandwiches Sauces SAUCES SoupsandStews SOUPSandSTEWS Thrifty Vegetables

Veloute Sauce with Variations




Source of Recipe


Betty Crocker


List of Ingredients




2 tablespoons butter
2 tablespoons flour -- or veal or fish stock
1 cup chicken broth
salt -- to taste
1/8 teaspoon nutmeg

Melt butter over low heat and whisk in flour until smooth. Cook over low heat until bubbly, whisking until smooth, and then gradually whisk in broth or stock. Bring to a boil and boil 1 minutes. Add salt to taste, dash white pepper and nutmeg.

Makes 1 cup.

Bechamel: Follow above recipe except blend in 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/4 teaspoon paprika. Then fold in 1/2 cup cream.

Mornay: Follow above recipe except stir in 1 cup cream and 1/8 teaspoon red pepper. Heat, stirring constantly. Stir in 1 cup shredded Parmesan or Swiss cheese. Can use sharp American cheese in a pinch.



Recipe