| Total: | 22 min |
| Prep: | 2 min |
| Cook: | 20 min |
| Yield: | 1 cup sauce |
Ingredients
- 1 tablespoon unsalted butter
- 1 1/2 tablespoons flour
- 1 cup (vegetable) stock, heated
- Salt and pepper to taste
- Pinch of nutmeg
Instructions
- In a saucepan melt butter over low heat. Add flour and stir (using a wooden spoon). In a separate saucepan have hot stock over low to medium heat. While constantly whisking, gradually add hot stock to the roux (the butter and flour mixture). Simmer mixture while continuing to whisk. Sauce will thicken in a few minutes. ***To basic finished veloute sauce, add 1 cup sauteed mushrooms, Tabasco, and 1/4 cup grated Parmesan. Toss with pasta. Garnish with parsley.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 117 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 0 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 19 mg |
| Sodium | 310 mg |
Reviews
great ,,but you should tell us with more detail about the scale of the recipe..?