Velouté

Velouté
Yield
1pint
Yield
1pint
Velouté
Yield
1pint
Yield
1pint
Ingredients
  • 2 1/4cups white stock
  • 2 1/2tablespoons butter
  • 2 1/2 tablespoons flour
  • a/n coarse salt
  • a/n white pepper
Yield:
Instructions
  1. Bring the stock to a simmer in a 1-quart saucepan. Whisk it occasionally to prevent a skin from forming.
  2. In another 1-quart saucepan, gently melt the butter and add the flour.
  3. Stir the butter and flour over medium heat until the flour has light toasted smell, about 2 minutes.
  4. Don't let the roux darken.
  5. Set aside and allow the roux to cool slightly.
  6. Add the roux to the stock. Return the sauce to the heat and bring to a boil. .
  7. Once the sauce reaches a boil, turn down the heat and simmer gently for 10 minutes while skimming the surface of any skin that forms.
  8. Stir occasionally to prevent scorching on the bottom or in the corners of pan.
  9. Season with salt and white pepper to taste.
  10. Strain the velouté through a fine chinois and stir it until it cools to prevent a skin from forming on the surface.