BACK TO SEARCH RESULTS

Sauce Velouté (Chicken, Veal, Fish or Vegetable)

Author
JWU College of Culinary Arts

Yield
1 cup (½ pint)

Recipe ID
C00024

Ingredients
US standard
¾ ounce (weight)
All-purpose flour
¾ ounce (weight)
White stock, heated to a boil
10 fl. ounces
Salt, kosher
To taste
White pepper, ground
To taste
Preparation
  1. Gather all the ingredients and equipment.
  2. Make a blond roux in a saucepan over medium-low heat.
  3. Gradually whisk the hot stock into the roux. Heat the sauce to a boil; reduce the heat and simmer until the proper viscosity and flavor are achieved, about 10-15 minutes. Dépouillage as needed.
  4. Season to taste with salt and pepper.
  5. Strain through a chinois mousseline into a suitable container, if needed. Hold at 135°F or higher.