Basic Veloute

[Carolyn Tillie]

Basic Veloute

• 1 oz butter
  
• 1 oz flour
  
• 2 c white stock (veal, fish, or chicken), heated
  

1. Make a roux with the butter and flour. Cook over low heat for three to four minutes. Cool the roux slightly.

2. Gradually add the hot stock to the roux, beating constantly until it boils

3. Simmer the sauce very slowly for 1/2 hour. Skim the surface once and let reduce and thicken.

4. Strain through a chinoise (strainer) to remove thickened bits. Professional note: In high-end kitchens, professional sauciers will strain this sauce through dampened cheesecloth for an even more smooth consistency. I do not feel this is necessary for a serious amateur. In a professional kitchen, this strained sauce would be covered with plastic wrap (directly on the surface of the sauce to prevent skin formation). They would then keep this sauce hot in a bain marie or cooled in a water bath for later use.

Keywords: Sauce, eGCI

( RG618 )