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Veloute Sauce

  • Yield: 2 cups
  • Total: 20 min
  • Prep: 20 min
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Ingredients

3 tablespoons butter

3 tablespoons flour

2 cups chicken stock

Salt

Freshly ground white pepper

Directions

  1. 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

Show: Emeril Live
Episode: Sauce Up Your Life

Categories:

European Recipes French Recipes Sauce Recipes

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1 Review
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Anonymous

This is so dependable. It is fabulous as written and an easy and trusty beginning to add your own twist. Tonight I had leftover cooked chicken, lemon ricotta raviolis, mushrooms and a lemon. I cooked the liquid out of the mushrooms and set them aside. Made this recipe and added cooked and boned chicken pieces, cooked mushroom pieces, lemon zest and juice and some capers. Bliss in 45 minutes and I am a hero.

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