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Velouté Sauce

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Serves | Prep Time | Cook Time

Why I Love This Recipe

velvet Sauce

You may use any "White" stock for this such as Fish, Turkey, or Seafood

Rule on Combining Stock & Roux

Hot Roux - Use Cold Stock;

Cold Roux - Use Hot Stock

Ingredients You'll Need

2 TB Unsalted Butter
2 TB AP-Flour
1 Cup Chicken Stock
Pinch of Kosher Salt
Pinch of Freshly ground White pepper


Melt Butter over low heat in sauce pan, let it bubble a little bit to remove some of the water. Add the flour to the butter. Cook over low heat until the roux becomes a light golden straw color.

Transfer to a bowl to stop the cooking process.

Rule on Combining Stock & Roux

Hot Roux - Use Cold Stock;

Cold Roux - Use Hot Stock

To Finish the Sauce:

Return the roux to the pan and whisk in 1/2 cup of stock

Place over medium heat and whisk in the remaining stock.

When the roux and stock are well combined, reduce the heat and bring to a simmer for 20-25 minutes whisking frequently, you may also have to skim the surface depending on how clarified your stock is.

Taste, and adjust seasoning with Salt & White pepper

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