Ingredients
- 50 grams (half stick) butter
- 50 grams (1,7 oz) flour
- 500 ml (17,6 oz) chicken stock (veal stock, fish stock)
- salt and pepper to taste
Directions
- The velouté sauce process is very similar to making bechamel sauce.
- Melt the butter and add the flour while constantly mixing to create a smooth paste. (roux)
- Gradually add lukewarm chicken stock while continuously mixing to avoid lump formations.
- Bring the mixture to boil then reduce the heat to low power and let it boil for 15 minutes, occasionally stirring, until it thickens.
- Season the sauce with salt and pepper to taste.
- Serve it with chicken, fish, veal, casseroles, etc
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