Velouté			No. of Portions	1 lt
Ingredients	QTY	Unit
White stock	1	Lt
Butter	100	Gm
Refined flour	100	Gm
Liaison:
Fresh cream	60	Ml
Egg yolk	1	No.

                                                                                               

Method:

1.	Heat the butter in a heavy bottom pan over a low heat.
2.	Add flour and whisk to make a blonde roux. Cool slightly.
3.	Gradually add hot stock to the roux whisking continuously.
4.	Simmer till cooked. Strain through a china cap (chinois) or a soup strainer. Keep covered to prevent skin formation.
5.	Use immediately or cool and refrigerate for  later use.

To serve:

Standard: