Friday, February 25, 2005

So why Veloute?

As a graduate of the New England Culinary Institute, I wanted something that linked my culinary interests with motherhood. Veloute is one of five "Mother Sauces". It's made with a lightly coloured roux (flour and butter) and stock, most often chicken stock. And salt, of course.

I am also a big advocate of breastfeeding. Maybe Bechamel would have been a more appropriate name. But I chose Veloute.

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