- 2 ounces flour
- 4 ounces butter, divided
- 5 cups white or chicken stock
- Salt and white pepper as needed
Yields 1 quart
- In a 2 quart saucepan, melt the butter over medium heat; add flour and stir well. Shake out to level; stir to prevent from scorching. Cook for two minutes. The roux will be very slightly yellowish in color, and release a nutty fragrance.
- Add five cups of cold stock to the hot roux, whisking vigorously. When fully blended, bring to a boil, stirring constantly. Reduce heat to a simmer. Move pot halfway off the burner and simmer very slowly for one hour, occassionally removing accumulated skin. The sauce should be medium consistency, with a smooth, even texture, a nice shine and an excellent body. Season to taste with salt and white pepper.
- Note: Classically speaking, veloute is a sauce made with white veal stock. Given the relative unavailability of veal leg bones - and our unwillingness to use them - chicken stock makes an acceptable substitute.