Sauce King - Veloute, ready-to-cook sauce

Veloute is a classic thick white sauce from French and German cuisine. It has many origins. Depending on your fund, the corresponding veloute is created after binding. Whether as fish, poultry, vegetables or veal veloute, it is versatile and irreplaceable in traditional and modern cuisine. The SOSSENKONIG VELOUTE is a universal talent. It can be used as a basic white sauce in all flavors. Can even be used for vegan cuisine, as we did not use animal ingredients during production. A veloute is usually whitened by adding cream or creme fraiche. We made them vegan and lactose-free and added a little coconut, which is not relevant to the taste, to bring the typical color into the product. The Veloute is versatile in use and leaves room for your creativity. For a classic meat ragout, fricassee or blancette, simply fry onions in fat, deglaze with white wine, add meat and top with veloute. Refine with cream, fresh herbs and mushrooms as desired. For the popular Konigsberger Klopse, simply saute onions in butter, deglaze with white wine, add veloute and cream and bring to the boil. Then add the meatballs to the simmering sauce and finish cooking over low heat. Fresh parsley and capers traditionally round off the dish. SOSSENKONIG VELOUTE is also suitable for fish fillets in mustard-dill sauce. As a base for a cheese sauce, for pasta dishes but also vegan with the addition of Vega Cream, the light basic sauce is very versatile. Even ideal as a base for cream soups.