Ingredients
Method
1.In a small saucepan, place stock; bring to the boil then remove from heat. In a medium saucepan, melt 40g of the butter , add flour; cook, stirring, about 2 minutes or until mixture bubbles and thickens. Stir in hot stock gradually; bring to the boil. Cook, stirring, until sauce boils and thickens.
2.Reduce heat; simmer, uncovered, about 20 minutes or until reduced by half. Strain sauce into small bowl.
3.In a medium saucepan, melt remaining butter; cook onion, stirring, until softened. Add mushrooms; cook, stirring, about 5 minutes or until softened.
4.Add wine to pan; cook, stirring, until almost all liquid evaporates. Add velouté; bring to the boil. Add cream; reduce heat, stir until sauce is heated through.
If you’re serving this sauce with fish, replace the chicken stock with fish stock; for a vegetarian version, use vegetable stock. Velouté should be served as soon as it is made.
Note
