A sauce that is made from a roux and a light stock. It is one of the “mother sauces” of French cuisine. Velouté is French for ‘velvety’
Ingredients
6 Cups Chicken Stock
2 Ounces Clarified Butter
2 Ounces Flour
Instructions
- Heat the chicken stock to a simmer then lower the heat so that the stock just stays hot.
- Meanwhile, in a separate heavy-bottomed saucepan, melt the clarified butter over medium heat until it becomes frothy. Don’t let it turn brown.
- Cook the flour in the melted butter stirring constantly until it is light tan in color.
- Use a whisk to slowly add the hot veal stock, whisking vigorously to make sure it’s free of lumps.
- Simmer for about 30 minutes or until the total volume has reduced by about one-third, stirring frequently.