Veloute Sauce

This sauce is as basic as the Bechamel. Be sure to use veal stock with veal, fish stock with fish, and poultry stock with poultry.

• Ready In: 20 mins
• Yields: 1 1/2 cups

Ingredients

• 3  tablespoons  roux
• 2  cups  stock
• 1⁄2 cup mushrooms, peeled or 1⁄2 cup  fresh mushroom stems and pieces
• 1  pinch nutmeg
•  salt and pepper

Directions

1. Whisk the stock into the roux to get a smooth mix and add the mushrooms.
2. Bring the sauce to a low simmering boil and cook for 10 minutes.
3. Strain to remove the mushrooms, add nutmeg, season to taste and serve.