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Veloute Sauce Recipe

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This recipe for Veloute Sauce is from Cooking From The Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons plus 1 teaspoon unsalted butter, divided
3 tablespoons all-purpose flour
2 cups chicken, veal, or vegetable stock
1/4 teaspoon kosher salt, or more, to taste
1/8 teaspoon white pepper
Directions:
Directions:
Make the blond roux:
In a heavy-bottomed 6 cup saucepan over medium-low heat, melt 2 tablespoons butter. Add the flour and whisk together until the butter and flour mixture has small bubbles but does not brown, about 2 minutes.

Stir in the stock:
Whisk in 1 cup of the stock all at once, and continue to whisk until it is smooth and lump-free. Gradually whisk in the remaining 1 cup of stock, salt, and pepper. Over medium heat, bring the sauce to a low boil (small bubbles break over the surface of the sauce), stirring constantly with a whisk. Once the sauce reaches a low boil, keep whisking the sauce for 2 minutes.

Store the sauce:
Use immediately or pour into a storage container. Spread the remaining 1 teaspoon of butter over the surface of the hot sauce to keep a skin from forming. Cool the sauce for 10 to 15 minutes before refrigerating or freezing, covered with a lid.

 

 

 

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