Veloute Sauce

Recipe By:
Audrey
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  • Total Time 25 min Ico-add
  • Yield 1 Cup
  • Level Easy

One of the four "mother sauces" in French cooking, this is the classic veloute sauce for chicken and fish recipes.
 

Ingredients

  • 1 1/4 cups chicken or veal stock
  • 2 tablespoons butter
  • 2 tablespoons flour
  • Salt and white pepper to taste
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Directions

  1. 1. Bring the stock to a simmer in a large saucepan.
  2. 2. In a separate sauce pot melt the butter over medium heat. Add the flour; cook, stirring constantly, for about three minutes.
  3. 3. Mix the heated stock into the roux while whisking. Reduce the heat and cook until the sauce thickens, about five to ten minutes depending on your stove top.
  4. 4. Season with salt and pepper, mix well and remove from heat.