171.Starch sauces - white sauce : Food Combining Hay Diet

The full text of the book published by Bloomsbury. Author Peter Thomson

Veloute sauces are rich and creamy and can be served with any starch based meal, but in moderation only.

To make 1/2 pint / 280 ml of sauce

3/4 pint / 425 ml vegetable stock (boiling)

1 oz / 25 g butter

1 oz / 25 g flour

salt to taste

white pepper to taste

optional 2 fl oz / 60 ml cream


  • Melt the butter in a heavy bottomed saucepan.

  • Beat the flour into the melted butter and cook over a low heat for 2 minutes. The butter should not be darker than a straw colour.

  • Remove the pan from the heat and allow to cool slightly before stirring in the boiling stock, a little at a time.

  • Bring the sauce back to the boil and continue to stir as the sauce thickens.

  • Turn the heat down and simmer for 15 minutes ( and for up to an hour if possible).

  • Add the cream and bring back to a simmer immediately before serving.

  • Mushroom sauce: add 2 oz / 60 g of chopped mushrooms at the simmering stage. Add a teaspoon of chopped parsley at the same stage if liked.

  • Tomato sauce: add 3 tablespoons of tomato puree and 1 tablespoon of chopped basil leaves at the simmering stage.

  • Garlic and herb sauce: add 4 cloves of crushed garlic and a selection of chopped fresh herbs ten minutes before serving.

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