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Print this Recipe    Veloute

Veloute
Makes 2 cups

2 Tbsp butter
2 Tbsp all purpose flour
1 cup heavy cream
1 cup chicken broth
Kosher salt, freshly ground black pepper
squeeze lemon juice

Heat butter in an 8 cup glass measuring cup at 100%, uncovered,
for 2 min. Remove from oven. Thoroughly whisk in flour. Cook,
uncovered at 100% for 2 min more. Remove from oven. Whisk in cream
and broth. Cook, uncovered at 100% for 2 min; stir and cook for
3 min more. Remove from oven, add salt and pepper and whisk until
smooth. Add lemon juice to taste.

Variation with mushrooms:

Increase butter (or fat) to 4 tbsp. Add flour and cook as for
Veloute. Add 1/4 lb fresh mushrooms, quartered and sliced (If the
mushrooms are very large, cut in smaller pieces). You may also
substitute dried mushrooms for a portion of the fresh mushrooms.
Add lemon juice and a dash of cayenne pepper. (The recipe also
lists 2 Tbsp of chopped dill as an optional ingredient, but I've
never used it.) Cook, uncovered at 100% for 3 min, finish as for
Veloute above.

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