Veloute Sauce

Steven L.'s Note:

One of the most versatile of the "mother" sauces. Not sure why it fell out of fashion. Take the time and give it a try, you'll love it! I usually serve this over chicken, hence the chicken stock or veggies that have been lightly grilled.

• Total Time: 1 hrs 5 mins
• Prep Time: 10 mins
• Cook Time: 55 mins

Ingredients:

Serves: 4

Yield: 2.0 cups

• 3 cups chicken stock
• 1/3 cup butter
• 1/3 cup all-purpose flour
• white pepper
• salt

Directions:

1. Warm stock in a heavy-based saucepan over medium heat.
2. Melt butter in another pan. Stir in flour and cook about 3 minutes or so until bubbly. Gradually ass warmed stock, whisking constantly. Cook, uncovered, at a slow simmer for about 50 minutes to one hour, stirring occasionally, until reduced by one-third.
3. Skim any foam that may have arisen to the top during cooking. Strain through cheesecloth or a fine sieve. Keep hot in a top double boiler until ready to use. Adjust seasoning to taste.
4. Serve over broiled chicken or lightly cooked vegetables.