Chicken & Mushroom Velouté Recipe – Great for pies & Bake

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  1. Whenever I see someone put cream into a velouté I always wonder if I could do the reverse, and put some concentrated stock into a béchamel instead, to produce a similar result.

  2. An interesting way of making your veloute . Never seen it prepared like that before . I usually bring the stock to the boil and add beurre manei . Stir in and when it comes to the boil , turn down to simmer very slowly to cook out .

  3. Hey there
    This looks lovely.
    How would i make chicken supreme using this? Like can i just pan-fry chicken in garlic butter until golden and add it to the veloute sauce, would that be alright? Would love to know your take.
    Thanks!

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