Veloute
Veloute Serves 6-8
Ingredients:
57g (4 TB) unsalted butter
57g (4 TB) all-purpose flour
475mL (42 C) chicken stock (you can substitute fish stock for a fish velouté), warm
tt or (1/2 tsp) salt
tt or (1/4 tsp) ground white pepper
A dash of lemon juice
Instructions:
Melt the Butter
In a medium saucepan, melt the butter over medium heat. Let it melt completely without letting it brown.
Make the Roux
Once the butter is melted, whisk in the flour. Continue to whisk constantly for about 1-2 minutes. This will form a thick paste called a "roux." Don’t let it get too dark; you want to cook it lightly, it should be bubbling and lightly nutty in aroma.
Add the Stock
Gradually add the warm chicken or fish stock to the roux, a little at a time, while whisking constantly to prevent lumps from forming. Make sure the stock is warm, as adding cold stock can cause the sauce to seize up.
Season the Sauce
Once the sauce is thickened to your liking, add the salt, pepper, and lemon juice. Stir well to combine. Taste and adjust the seasoning as needed to your liking.
Our Favorite Uses:
Over Roasted Chicken or Poached Fish
Over Vegetables
As a base for other sauces.