Velouté White Sauce (Stock-based White Sauce)

Velouté, one of the five mother sauces, is a stock-based white sauce. It is made from chicken, fish or veal stock.

yields2 cups addedJuly 2020

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken, fish or veal stock
• ¼ teaspoon salt
• ⅛ teaspoon white pepper

1. Melt butter in a saucepan over medium heat.
2. Stir in flour and continue cooking over medium heat, stirring constantly, until mixture is smooth and bubbly, about 30 seconds to 1 minute.
3. Slowly stir in stock. Heat to boiling, stirring constantly. Reduce the heat to low and cook for 5 minutes, stirring occasionally.
4. Season to taste with salt and pepper.