Velouté Sauce
Photo by www.recipetips.com
Ingredients
- white or black pepper to taste
- 2 cup(s) chicken stock
- 3 tablespoon(s) all-purpose flour
- 2 tablespoon(s) light cream
- 2 tablespoon(s) butter
- salt to taste
In a medium saucepan, heat the chicken stock until very hot, but not boiling. In another medium saucepan (a heavy-bottomed pan works the best), melt the butter over moderate heat. Add the all-purpose flour. While stirring for 2 to 3 minutes, the mixture (roux) should bubble and foam and the color...
Chardonnay Wines from Chile
Variations on Velouté Sauce
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Velouté Sauce
- 1 tablespoon unsalted butter
- 1/8 teaspoon freshly ground black pepper
- 1 1/2 tablespoons all-purpose flour
- 1 3/4 cups chicken stock
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