Velouté Sauce
(4.5)
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A versatile sauce starting with a roux and using stock instead of milk, known for its smooth, velvety texture.
00:30:00 total
Serves 4
medium
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Ingredients
- butter - watch the video to see (equal parts to flour)
- flour - watch the video to see (equal parts to butter)
- stock - watch the video to see (white chicken or brown chicken)
Instructions
- Prepare Roux: Melt butter and mix with flour until it resembles wet sand, slightly lighter in color than béchamel.
- Add Stock: Gradually add stock, stirring continuously, until the sauce coats the back of a spoon.
- Season and Serve: Season with salt to taste.
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