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Velouté Sauce Recipe

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Mildly flavored, rich, and creamy, this sauce is the perfect accompaniment for a variety of poultry and vegetable dishes.

Velouté Sauce Recipe (+)

Directions

In a medium saucepan, heat the chicken stock until very hot, but not boiling.
In another medium saucepan (a heavy-bottomed pan works the best), melt the butter over moderate heat.
Add the all-purpose flour. While stirring for 2 to 3 minutes, the mixture (roux) should bubble and foam and the color should gradually darken. A light yellow to golden yellow color is desirable for a velouté sauce. It is important that the flour not burn, but it should be cooked thoroughly so that the resulting sauce will not attain a pasty, floury flavor.
After the roux has reached the correct doneness, remove the pan from the heat to allow the roux to cool slightly.
After the short cooling period, pour the chicken stock into the pan (chicken stock is used here for a chicken flavored velouté sauce).
Return the pan to moderate heat and whisk vigorously the liquid into the roux. Reduce the heat to a low simmer and continue stirring until the sauce becomes smooth.
When the sauce is ready to serve, stir in the cream and season with salt and pepper to taste.

Container: 2 medium saucepans

Prep Time: 0 minutes

Cook Time: 15 minutes

Serving Size: 4 tablespoons

Servings: 8

Enter desired servings:

Ingredients

-		2 cups chicken stock
-		2 tablespoons butter
-		3 tablespoons all-purpose flour
-		2 tablespoons light cream
		salt to taste
		white or black pepper to taste

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