Recipes - Miscellaneous
- 3 tbsp butter
- 3 tbsp flour
- 2 1/2 cups chicken, veal or fish stock, cold or at room temperature
- salt and white pepper
In heavy saucepan, combine butter and flour. Cook, stirring, over medium heat for 2-3 minutes. This cooks the starchy taste out of the flour. Gradually add stock, whisking vigorously. Bring to high simmer, reduce heat to low and gently simmer for 30 minutes. Add salt, pepper and nutmeg to taste. If there are lumps in the sauce that vigorous whisking will not smooth out, strain sauce through fine strainer.
A mild sauce, velouté works best with further seasoning. Use as the base for allemande sauce (add egg yolks, heavy cream and lemon juice) or supreme sauce (add mushrooms and cream). Allemande sauce is particularly terrific served over your favourite poached or grilled chicken recipe.
Makes 2 cups of sauce.