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| Fish Velouté
2 tablespoons of butter
2 tablespoons of flour
2 cups of Fish Stock
Salt and pepper
Melt butter in saucepan. Stir in flour until smooth. Stir in Fish Stock gradually. Cook, stirring continually, until sauce is smooth and thickened. If stock is well seasoned, no additional salt and pepper are needed. Taste, and season accordingly. Makes about 2 cups of sauce.
Use in various fish sauce recipes |
Cookbooks - Fish
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