Velouté Sauce
  • 2 TB Unsalted Butter
  • 2 TB AP-Flour
  • 1 Cup Chicken Stock
  • Pinch of Kosher Salt
  • Pinch of Freshly ground White pepper
  1. 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.
  2. Transfer to a bowl to stop the cooking process.
  3. Rule on Combining Stock & Roux
  4. Hot Roux - Use Cold Stock;
  5. Cold Roux - Use Hot Stock
  6. To Finish the Sauce:
  7. Return the roux to the pan and whisk in 1/2 cup of stock
  8. Place over medium heat and whisk in the remaining stock.
  9. 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.
  10. Taste, and adjust seasoning with Salt & White pepper
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