Velouté Sauce
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
Directions
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
