Veloute Sauce

1 Mell the butter in a pan, add the flour and cook over medium heat for 2 minutes, or until a thick paste has formed - be careful not to brown the mixture or it will colour your sauce.

2 Whisk in the stock little at a time to prevent the mixture becoming lumpy. Cook the sauce, whisking continuously, for 3 5 minutes- it should be quite thick and not have a floury taste.

3 Season with salt, pepper and lemon juice, adding little at time. Finally, stir in the cream. Serve immediately, as this sauce will quickly thicken if left to stand. If necessary, add a little extra stock to thin it down.

	melt the butter in a pan and cook the flour until it bubbles and thickens.
	whisk in the stock a little at a time to prevent lumps forming.
	add the lemon juice a little at a time, tasting after each addition