Velouté

Yield: 1 pint

Ingredients:

• 2 1/2 cups white stock
• 2 tablespoons butter
• 1/4 cup flour
• coarse salt
• white pepper

Directions:

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.  Stir the butter and flour over medium heat until the flour has light toasted smell, about 2 minutes.  Don’t let the roux darken.  Set aside and allow the roux to cool slightly.
3. Add the stock to the roux off the heat, whisk the stock into the roux.  Return the sauce to the heat and simmer while whisking.
4. Once the sauce has returned to a slow simmer, turn down the heat and simmer gently for 20-30 minutes while skimming the surface of any skin that forms. Stir occasionally to to prevent scorching on the bottom or in the corners of pan.  Season with salt and white pepper to taste.
5. Strain the velouté through a fine chinois and stir it until it cools to prevent a skin from forming on the surface.