Ingredients
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60 grams butterto finish the sauce
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25 grams butterfor the roux
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25 grams plain flourfor the roux
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2 egg yolks
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70 grams creme fraiche
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0.5 lemon(the juice of half a lemon)
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400 ml fish fumet
Directions
Fish veloute is a classic base that is use to make the French Butter sauce (sauce au beurre) . That sauce will go perfectly with all types of fish and goes very well with potato, rice or pastas as a side. this cooking video will show you how to make that beautiful sauce.