Veloute Sauce
Veloute Sauce. One of the most fundamental white sauces of French origin, made from a white stock, such as chicken or seafood stock, and a roux. The roux is a thickener made of cooked flour and fat.
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Veloute Sauce
Description
Veloute Sauce. One of the most fundamental white sauces of French origin, made from a white stock, such as chicken or seafood stock, and a roux. The roux is a thickener made of cooked flour and fat.
Ingredients
Instructions
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Melt the butter in a saucepan over medium heat. Cook for 2 minutes after adding the flour. 1/2 cup at a time, whisk in the stock. Whisk until completely smooth.
melting butter 
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Season with salt and pepper to taste. Bring the liquid to a boil, then reduce to a low heat and cook for 15 minutes. Serve immediately after removing from the heat.
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