Velouté Sauce

2. Velouté

 Velouté sauce is one of the most common sauces found in French cuisine and is often used on poultry or seafood dishes. If you want to make your own velouté sauce, all you need is some butter, flour, stock, and salt and pepper to taste.

2 tsp butter

2 tsp flour

1.5 cups stock. This may be beef, chicken, veal, fish and vegetable, but preferably freshly made. (See tips).

Salt and pepper to taste.

To Make

Melt the butter in a saucepan over low heat and add the flour. Stir well until it has lightened in color to be a blonde roux.

You can make it a dark roux for a more brown color by continuing to cook it until it reaches a desired brown color. Stir continuously to prevent it from burning.

Add the stock to the roux in batches and whisk or stir each batch until smooth.

Cook gently for approximately 5 minutes while stirring regularly to prevent sticking.

Taste to ensure the sauce is smooth and not floury in taste. Velouté should be velvety smooth. Season to taste.