Velouté

Ingredients and proportions by volume

• 1 x Butter
• 1 x Flour
• 15 x Stock

Steps

• Make the roux
• Add the stock

Variations after previous steps

• Suppreme: cream and lemon
• Mustard: salt, dijon mustard, wholegrain mustard, cream, and tarragon
• Green: basil, dill, parsley, tarragon, cream, lemon juice. Blend.