Veloute (Cream Sauce)

Veloute (Cream Sauce)

Serves 600ml
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Egg, Glutamates, Preservatives, Salicylates
Suitable for RPAH Elimination Diet - Low Chemical / Failsafe
Meal type Condiment, Ingredient
Misc Child Friendly, Pre-preparable, Serve Warm
By author Lucinda Macdougall
Veloute (Cream Sauce) using stock


  • 60g salted butter
  • 4 tablespoons plain white flour
  • 1.25l home made stock (refer to basics page)


  • 1/4 cup cream


1. Bring the stock to the boil then set aside.
2. In a heavy saucepna melt the butter over a medium heat. Add the flour and stir firmly to make a smooth paste. Keep stirring and cook for a few minutes. Lower the heat if it starts to colour. Remove from the heat and allow to cool for a couple of minutes.
3. Put the butter and flour back onto a low heat and whisk in half the stock until you get a thick paste. Add the rest of the stock and keep stirring until it is smooth and thick.
4. Allow the sauce to come to the boil and then simmer over low heat for 5 to 10 minutes, stirring occasionally. If it's too thin cook for a bit longer. If it's too thick add a bit more stock.
5. For a richer sauce, stir in the cream.
6. Use while still warm.


Low Chemical / Failsafe

Refer here for home made stock recipes.

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