The 5 Mother Sauces – Veloute Sauce

Basically think of it as making chicken gravy, silky and smooth. It is a blank canvas. This is one of the five mother sauces.

Veloute sauce

1 1/2 tablespoon unsalted butter
1 1/2 tablespoons all-purpose flour
1 3/4 cups chicken stock
1/4 teaspoon salt
1/8 teaspoon freshly ground white pepper

Preparation:

Melt  butter in a small saucepan over medium heat. Add flour to pan, and cook for 3 – 4 minutes, stirring frequently with a whisk. Gradually add warmed chicken stock, stirring with a whisk until smooth, and bring to a simmer. Simmer for 10 minutes, stirring occasionally until slightly thick, (coat back of spoon) and stir in 1/4 teaspoon salt and 1/8 teaspoon white pepper.

Tips:

If you do get some lumps you can strain them through a fine  strainer. 

If you are going to make a smaller sauce and maybe adding liquid of some kind you my want to make your Veloute a little thicker.

Tags: Blog, Chicken Recipes, Sauces