Veloute Sauce

Name: Veloute Sauce
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 2 cups
Cuisine: european
Ingredients: 3 tablespoons butter; 3 tablespoons flour; 2 cups chicken stock; Salt; Freshly ground white pepper

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Total: 20 min

Prep: 20 min

Yield: 2 cups

Total: 20 min

Prep: 20 min

Yield: 2 cups

Ingredients

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3 tablespoons butter

3 tablespoons flour

2 cups chicken stock

Salt

Freshly ground white pepper

Directions

In a saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the stock, 1/2 cup at a time. Whisk until smooth. Season with salt and pepper. Bring the liquid to a boil and reduce the heat to low and cook for 15 minutes. Remove from the heat and serve.

Recipe courtesy of Emeril Lagasse, originally appearing in Louisiana Real and Rustic, by Emeril Lagasse and Marcelle Bienvenu, William Morrow Publishers, New York, 1996