Veloute

By Janet-2

Veloute is a velvety smooth sauce that is made with a white roux and a white stock (veal, chicken, fish, or vegetable). The quality of the stock is very important.

Ingredients

• 3 cups of chicken stock or fish stock or vegetable stock
• 2 1/2 tbsp. butter
• 3 tbsp. all-purpose flour
• 1/4 tsp. salt
• 1/8 tsp. freshly ground pepper

Preparation

Step 1

In a small sauce pan, reduce 1 cup of the stock over high heat until reduce to 1 tbsp. of glaze. Remove from the heat and reserve.

In a medium-size sauce pan, melt the butter over medium-high heat. Add the flour and cook, stirring frequently, until the roux is pale yellow and frothy, 30-45 seconds. Add the remaining 2 cups of stock and stir well with a whisk until the sauce thickens and comes to a boil, 2-3 minutes.

Reduce the heat to maintain a gentle simmer and season with the salt and pepper. Add the reserved glaze and whisk vigorously for about 10 seconds. Simmer gently, whisking the sauce from time to time, until the sauce has a consistency of heavy cream, 2 to 3 minutes.

Skim off any butter that rises to the surface.

The sauce can be made in advance and refrigerated for several days. . Cover the surface with plastic wrap. Before using, bring to a boil, and check the consistency and seasoning. If the sauce is too thick, add a little stock or water to thin it.