BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
March 25 2010
Mother Sauces - Veloute
One of the "five mother" sauces, Veloute is a stock-based white sauce. It is made from chicken, fish, or veal stock.
3 tablespoons butter
3 tablespoons flour
2 cups chicken, fish, or veal stock
Melt butter in a saucepan over medium heat. Stir in flour and cook over medium, stirring constantly, until mixture is smooth and bubbly, about 1 to 2 minutes.
Slowly stir in stock. Heat to boiling, stirring constantly. Reduce the heat to low and cook for 5 minutes, stirring occasionally. Season to taste with salt and pepper.
Makes about 2 cups