SHOPPING LIST: Cooking Skills: Sauces 1, Chapter 3 (Velouté and Stock Sauces)

Butter, plain flour, low-salt chicken stock (ready-made, or home-made later when Soups and Stocks 1 arrives), mushrooms, an onion, leeks, garlic, thyme, mild curry powder, tomato purée, mango chutney, wholegrain mustard, double cream (or milk), lemon, rice, flaked sea salt, white pepper, a heavy saucepan, a whisk and a sieve.

A chicken velouté (4 portions)
[ ] 30 g butter
[ ] 30 g plain flour
[ ] 500 ml hot low-salt chicken stock
[ ] 1 tsp lemon juice
[ ] 1 pinch white pepper

A mushroom sauce (4 portions)
[ ] 1 batch of chicken velouté (above)
[ ] 1 tbsp butter
[ ] 250 g mushrooms, sliced
[ ] 1 garlic clove, crushed
[ ] 1 tsp fresh thyme leaves
[ ] 100 ml double cream or whole milk
[ ] 1 tsp lemon juice

A curry sauce from a velouté base (4 portions)
[ ] 1 batch of chicken velouté (above)
[ ] 1 tbsp sunflower or rapeseed oil
[ ] 1 onion, finely chopped
[ ] 1 garlic clove, crushed
[ ] 1 tbsp mild curry powder
[ ] 1 tsp tomato purée
[ ] 1 tbsp mango chutney
[ ] 1 tsp lemon juice

A creamy leek and mustard sauce (4 portions)
[ ] 1 batch of chicken velouté (above)
[ ] 1 tbsp butter
[ ] 2 leeks, washed and finely sliced
[ ] 2 tsp wholegrain mustard
[ ] 3 tbsp double cream
[ ] 1 tsp lemon juice

For the experiments
[ ] Extra stock (about 300 ml)
[ ] Extra butter and flour
[ ] A stock cube (for the experiment)