Difference between revisions of "Make a Velouté Sauce"
m (importing article from wikihow) |
m (Text replacement - "[[Category:G" to "[[Category: G") |
||
| Line 6: | Line 6: | ||
* 1.5 cups [[Make Stocks for Soups and Sauces|stock]]. This may be beef, chicken, veal, fish and vegetable, but preferably freshly made. (See tips). | * 1.5 cups [[Make Stocks for Soups and Sauces|stock]]. This may be beef, chicken, veal, fish and vegetable, but preferably freshly made. (See tips). | ||
* Salt and pepper to taste. | * Salt and pepper to taste. | ||
| − | [[Category:Gravies]] | + | [[Category: Gravies]] |
[[Category:Sauces]] | [[Category:Sauces]] | ||
