Veloute

Ingredients

1 quart white stock (chicken, veal or fish).
2 ounces flour
2 ounces butter or oil
salt
pepper

 

Cooking Directions

Bring stock to a boil
In a separate sauce pan, combine the butter or oil and flour and cook over high heat for 2 or 3 minutes until you have a pale roux.
Whisk the roux into the stock, making sure all of the lumps are gone.  Simmer for 30-40 minutes, skimming the surface as needed.  Strain the sauce through a chinois or strainer lined with cheesecloth.  Adjust the seasoning with salt or pepper to taste.

 

Serving Suggestions

Add 2 tablespoons of freshly chopped tarragon and 2 small shallots (finely chopped) and serve over baked chicken.
Or add in half a cup of frozen corn and peas and some cooked, chopped chicken.

 
 

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