Make 1 quart
Velouté is one of the mother sauces of classical cuisine. It can be made with any white stock, but this version, the fish velouté, is made with fish stock.
By Chef de Cuisine
serves 8 | 45 minutes
By Chef de Cuisine
| 5 or 10 minutes
By Chef de Cuisine
Makes: 1 1/2 cups | 10 minutes
By Chef de Cuisine
Serves: 6 |