 | | 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.
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Prep Time: 0 minutes
Cook Time: 15 minutes
Container: 2 medium saucepans
Servings: 8
Serving Size: 4 tablespoons
|  | | 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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