VELOUTE SAUCE

Ingredients:

8 fl. oz.       Clarified Butter

8 oz.            Flour

5 qt.            Chicken, Veal or Fish Stock

TT               Salt/Wh. Pepper

Procedure:

 

1. Melt butter in a pan and add flour. Stir with wooden spoon while cooking to form blond roux.

   

2. Slowly add stock while whisking together roux and stock to avoid lumps.  

   

3. Bring to a boil, reduce to a simmer.

   

4. Reduce to about a gallon, should take about a half hour.

   

5. Strain. If possible through fine chinois lined with cheesecloth. Use or cool and reserve to make other sauce or future use.

PREP TIME:

YIELD:

Pro Tip:

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