Veloute Sauce Recipe

This savory pouring sauce is named after its smooth, velvety texture. It's based on a white stock made from fish, vegetables or meat, so it can easily be adapted to the dish you are serving.

Serves 4

Ingredients:

2 1/2 cups stock

2 tablespoons butter

1/4 cup all-purpose flour

2 tablespoons light cream

salt and ground black pepper

Method:

1. 
   Heat the stock until almost boiling, but do not boil.In another pan, melt the butter and stir in the flour. Cook, stirring, over medium heat for 3-4 minutes or until a pale, straw color; stirring continuously.
2. Remove the pan from heat and gradually blend in the hot stock. Return to the heat and bring to a boil, stirring continuously, until the sauce thickens. 
3. Continue to cook at a very slow simmer; stirring occasionally, until reduced by about a quarter. 
4. Skim the surface during cooking to remove any scum, or pour through a very fine strainer. 
5. Just before serving, remove from heat and stir in the cream. Season to taste. 

Variation

For a richer flavor in a special dish, replace 2-3 tablespoons of the stock with dry white wine or vermouth.

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.