Veloute sauce made with white stock

120 min
Additional culinary preparation: Sauces
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Plain flour 0.04 kg
Margarine 0.04 kg
Table salt 1.0 g
White stock 1.0 l
Water 1.0 l
Bones 0.3 kg
Onion 0.1 kg
Carrots 0.05 kg
Green leek 0.5 ud
  • Make a white stock.
  • Melt the butter, add the flour and stir both ingredients.
  • Turn off the heat and allow to cool for a couple of minutes.
  • Gradually add the white stock, mix well.
  • Turn the fire on, let it boil and season.

Nutritional information (1 portion)
Fiber 6.69 g
Saturates 1.92 g
Monounsaturated fatty acids 1.72 g
Polyunsaturated fatty acids 3.46 g
Cholesterol 9.2 mg
Calcium 145.82 mg
Iron 2.43 mg
Zinc 0.62 mg
Vitamin A 321.72 ug
Vitamin C 43.92 g
Folic acid 159.47 ug
Salt (Sodium) 200.09 mg
Sugars 15.01 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.