Thompson Artisan Foods, Dunadry, Northern Ireland
Products / BUY
Kirks Classic Roux
Kirks Gourmet Roux
Kirks Lemon Roux
Kirks Curry Roux
Kirks Chilli Roux
Kirks Cajun Roux
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Another variation on the veloute and a classic sauce to make chicken casseroles or pies etc.
1 litre chicken Veloute (see Veloute Recipe)
225ml double cream at room temperature
30gm unsalted butter
Salt, White Pepper and Lemon Juice to taste
Reduce your premade Chicken Veloute by 25% over medium heat.
Add in double cream over very low heat.
Turn off heat and mix in butter to warm sauce.
Season with salt, white pepper and lemon juice to taste