BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

March 25 2010

Mother Sauces - Veloute

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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
White pepper

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