Velouté Sauce (for Poutine)

By JimMac

Ingredients

• 1 quart stock: chicken or veal
• 2 ounces flour
• 2 ounces butter or oil

Details

Servings 6

Preparation

Step 1

Bring the stock to a boil in a saucepan.

Combine the fat and flour, cook over high heat, stirring until you have a pale roux (2-3 minutes).

Whip the roux into the stock. Simmer (30-40 min), skimming the surface every 5-10 minutes. Strain the sauce through a chinois or strainer lined with cheesecloth. Salt and pepper to taste.

The above is the recipe for the Velouté sauce, which is the base for a poutine sauce. To make it into a poutine sauce, reduce it by a factor of 2-4 over medium heat. You can also try one of the following modifications:

Modifications :

Add 2 Tsp of pepper to the roux before adding to the stock, for an extra-peppery sauce. Floor-sweeping pepper (the kind sold pre-ground, in bulk) is preferred by classicists.
Add 2 Tsp of fresh ground green peppercorns to the stock while reducing.
Prior to adding the stock, dice 1 small sweet onion into the saucepan, add 2 TBsps of balsamic vinegar, and reduce.