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Velouté Sauce
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schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4584959
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- ¼ cup (4 tbsp) butter
- ¼ cup (60 g) flour
- 2 cups (480 ml) boiling white stock
- Salt, to taste
- White pepper, to taste
Directions
- Make a white roux: melt the butter in a sauce pan over low heat until the foam subsides. Whisk in the flour and cook slowly, while stirring until the mixture froths up for about 2 minutes. The flour should lose its raw smell but not its color.
- Remove from the heat. When the roux has stopped bubbling, slowly incorporate the stock, whisking quickly but smoothly to create a smooth mixture.
- Add the seasonings and cook over medium-low heat, stirring frequently. Simmer the sauce until it lightly coats the back of a spoon.
- Taste and adjust seasonings.
Notes
If sauce is lumpy, force the sauce through a fine sieve or process it in a blender.
If sauce is too thick, thin it out with stock.
If sauce is too thin, bring the sauce to a boil. Then, off the heat, blend in a ½ tablespoon of beurre manié with a wire whisk. Boil for 1 minute, stirring.