How to Make Veloute Sauce – 1 of the 5 Mother Sauces
Veloute sauce is one of the five mother sauces that every cook should know. This basic kitchen skill begins with a blonde roux, which is butter and flour cooked together, then stock is added to turn it into a velvety sauce.
=== 🍽🍸🥩 RECIPE ===
3 tablespoons flour
3 tablespoons butter
16 ounces (475 ml) chicken stock
Salt & Pepper
Melt the butter in a saucepan over low heat.
Stir in the flour to form a roux.
Cook roux for 2 to 3 minutes to allow the raw flour to cook and turn golden.
Add the stock, whisking constantly as you add it to the pot.
Allow sauce to simmer, stirring every minute or so, for 10 to 15 minutes or until it reaches the desired consistency.
Add the salt and pepper, stir to combine.