The recipe yield is:
4 servings
Info:
In a heavy bottomed saucepan, melt the butter over moderate heat
until the foam begins to disappear. Add the flour and cook, stirring
to incorporate, for 3 minutes. Whisk in the stock and bring the
mixture to a boil, stirring constantly. Simmer for 10 to 15 minutes
or until thickened to the desired consistency. Tomato flavored
version: Combine 1/2 cup tomato puree with 1 1/2 cups veloute sauce.
Adjust the consistency of the sauce with more stock. Finish the sauce
by whisking in 2 tablespoons of butter. Garnish with finely diced
tomatoes.
Yield: 1 3/4 cups
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