Poultry velouté sauce
Instructions
Peel the shallots and cut into brunoise, then FRY it slightly in a pan with hot butter.
When the shallots will be well browned, sprinkle with flour and cook for a few minutes on moderate heat, stirring.
Pour the white wine and stir with a whisk until mixture is smooth and homogeneous.
Pour the chicken broth, cold, stirring, and cook for 12-15 minutes on low heat.
Add salt, pepper and pass the sauce through a sieve.
Before serving add the whipped cream.
After this operation, you should not cook more sauce.
Ingredients and dosing for 4 persons
- 1 shallot
- 12 cl of dry white wine
- 30 g of butter
- 30 g of flour
- 35 cl of chicken soup
- Salt
- White pepper
- 2 tablespoons of whipped