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Veloute Sauce (white Sauce Base) Recipe

Recipe Ingredients

1/2 c. butter
1/2 c. flour
1 qt. chicken stock
1 tsp. salt, unless chicken stock is salty

Cooking Directions

Make a roux by cooking together the butter and flour. Add the chicken stock gradually, stirring constantly. Allow to cook slowly, simmering over low heat for 1 hour.
Skim the butter which has risen to the top during cooking. Strain through a cheesecloth and season to taste.
This is the base for all white sauces.
Submitted by: CM

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