Velvet sauce (basic recipe)
Velvet sauce (basic recipe)
Velvet sauce (basic recipe)
5
1
Stefano Moraschini
In a saucepan melt the butter over low heat, pour with rain the flour (so no lumps) and stir.
When the cream becomes diluitela and smooth, pouring slowly the cold broth (can be vegetable, meat or fish).
Bring slowly to a boil while stirring and cook for about a quarter of an hour.
Adjust salt and pepper.
Calories calculation
Calories amount per person:
154
Ingredients and dosing for 4 persons
License
This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com
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