Velouté Sauce
Difficulty Level: Easy
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Prep Time:5 Minutes
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Cook Time:PT10M5 Minutes
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Yield:3 Cups
Ingredients
- 4 tablespoons unsalted butter
- 4 tablespoons flour
- 3 cups chicken stock
- Salt and white pepper
- 51.12g unsalted butter
- 51.12g flour
- 709.76ml chicken stock
- Salt and white pepper
One of the five mother sauces from French cuisine, Velouté is simply stock thickened with roux. It’s rich and velvety and can be used as a base for many sauces and dishes.
Preparation
STEP 1
Heat a saucepot to medium low heat. Add butter and melt.
STEP 2
To melted butter, add flour and whisk to combine, cooking the flour and making a roux, about 3 minutes. The color will remain blonde.
STEP 3
While whisking slowly add the stock to the roux. Bring to a light boil and cook for an additional 2 minutes until thickened. Season with salt and white pepper to taste.
Options
Velouté can also be made using turkey, veal, pork or fish stock.