Yield: 70 ml Method 1. In a saucepan prepare blond roux with the our and 10 g of butter, and cool slightly. Heat the chicken stock in another saucepan until simmering. 2. Add the chicken stock into the roux gradually and whisk to get a smooth consistency, add the bouquet garni and simmer for 15-20 minutes; reduce until it coats the back of a spoon. Skim frequently. This is a Velout sauce. 3. Add cream and simmer gently; pass the sauce through a chinois. This is a Supreme sauce. 4. Melt the other 10 g of butter in a saucepan; sweat the sliced mushrooms without coloring. 5. Add the Suprême sauce and simmer. 6. Reheat, remove from heat and stir in the butter. 7. Correct the consistency and seasoning. Mushroom Velouté Notes 1. To multiply the recipe, multiply all ingredients proportionately. 2. Take care to reduce the stock for well avoured nal sauce. 3. Skim and cover with a cartouche to prevent a skin from forming. Equipment Measuring jug Green chef knife Green chopping board Sauce pan Rubber spatula Key Learning Melting Sweating Boiling Simmering Grilling Ingredients Chicken stock 100 ml Bouquet garni 1 pc Flour 5 g Butter 5 g + 5 g Cream 15 ml Mushroom (sliced) 10 g Leek (sliced) 10 g Salt and pepper As required
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