Make Velouté Base
Melt butter over low heat.
Add flour and mix.
Cook roux until like wet sand.
Gradually add chicken stock, stirring until smooth.
Sauce Supreme
Stir double cream and lemon juice into velouté.
Serve with fish
Mustard Velouté
Stir salt, Dijon mustard, whole grain mustard, lemon juice, and double cream into velouté.
Fold in tarragon.
Serve with chicken or pork
Sauce Ivoire
Warm velouté.
Stir in heavy cream, salt, tomato puree, and lemon juice.
Serve with crab cake or fish
Herb Velouté
Heat velouté.
Stir in basil, dill, parsley, and tarragon.
Add cream and lemon juice if desired.
Serve with light fish
Sauce Albuféra
Warm velouté.
Incorporate salt, heavy cream, and reduced beef stock.
Finish with sherry vinegar and black pepper.
Serve with steak
