Velouté Sauce Recipe
Servings: 6 servings
Ingredients
- 1 ½ cups white stock veal, chicken, or fish - white stock just means the bones were not roasted
- 2 tablespoons butter unsalted
- 3 tablespoons flour
- salt and pepper to taste
Instructions
- All you need to do is assemble the ingredients and get your cookware together.
- Bring the stock to a simmer in a large saucepan.
- In a separate saucepan, melt the butter over low heat (don't let it burn) and add the flour. Raise the heat to medium and stir the butter and flour together for about 2 minutes.You are making the roux. Take a good whiff and it should have a pleasant toasted smell.
- Whisk the simmering stock into the roux and keep heating and whisking.
- When the stock begins to simmer again, turn down the heat to low and cook until the sauce thickens. A thin skin may form, just skim it away with your spoon.
- Depending on your stove-top, the sauce may take 5 - 10 minutes to get to your desired consistency.
- Season with salt and pepper
- Strain if you have a fine mesh strainer or chinois.