Velouté Sauce: The Best Velouté Sauce Recipe from Cook'n

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	Velouté Sauce

Fast & Low-Fat! Prep: 5 min; Cook: 5 min

This classic sauce is a white sauce made with a light broth or stock base instead of milk. Offer it with chicken, fish, broccoli or carrots.

Print this Recipe

   2 tablespoons butter or stick margarine
   2 tablespoons all-purpose flour
   1 cup chicken broth
   1/4 teaspoon salt
   1/8 teaspoon pepper
   1/8 teaspoon ground nutmeg

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1. Melt butter in 1 1/2-quart saucepan over low heat. Stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.

2. Gradually stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in salt, pepper and nutmeg.

NUTRITION FACTS: 1 Tablespoon:; Calories 20 (Calories from Fat 20); Fat 2g (Saturated 1g); Cholesterol 5mg; Sodium 110mg; Carbohydrate 1g (Dietary Fiber 0g); Protein 0g % DAILY VALUE:; Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0% DIET EXCHANGES:; 1 Serving is free

Mornay Sauce: Substitute 1/2 cup half-and-half for 1/2 cup of the chicken broth. Omit pepper and nutmeg. After boiling and stirring 1 minute, stir in 1/8 teaspoon ground red pepper (cayenne) and 1/2 cup grated Parmesan or shredded Swiss cheese with the salt; stir until cheese is melted. Serving suggestions: meat, fish, eggs, vegetables.

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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