Ingredients

The following ingredients have 4 Servings
  • 1 litre good quality white stock
  • 100 grams Blonde Roux (50 grams flour/50 grams butter)
  • salt
  • pepper
  • appropriate seasonings for veloute sauce variations

Instruction

  • 1.Begin by melting the butter over a medium-high heat, and then add in your flour and cook it out until you have a blonde roux.
  • 2.Warm 1 litre of white chicken stock in a separate pot, and add the warm liquid stock to the roux while using a whisk to stir in the liquid as you pour to prevent any lumps from forming.
  • 3.Gently bring the sauce to a simmer and cook for about twenty minutes to half an hour.