Chicken & Mushroom Velouté Recipe - Great for pies & Bake

the recipe of the Veloute sauce is easy. it is made of a white roux mixed with a white cooking stock (chicken, fish, veal or vegetable). the Veloute is one of the great French classic sauces and can be used on its own or combined with other ingredients to create lots of variations. In this video we look at to make a chicken and mushroom based Veloute sauce.\r
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ingredients based on a liter of Veloute are as follows:\r
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1 liter of cooking stock (veal,chicken or fish)\r
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A white White roux made of:\r
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40 to 70 grams of Butter\r
40 to 70 grams of Flour\r
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Seasoning:\r
salt (to you liking)\r
white pepper or cayenne pepper (to your liking) \r
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binding agent that be used (Optional) \r
Double cream (used in this recipe)\r
eggs yolks