Velouté Sauce
Ingredientes
- ¼ cup (4 tbsp) butter
- ¼ cup (60 g) flour
- 2 cups (480 ml) boiling white stock
- Salt, to taste
- White pepper, to taste
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Instrucciones
1. Make a white roux: melt the butter in a sauce pan over low heat until the foam subsides. Whisk in the flour and cook slowly, while stirring until the mixture froths up for about 2 minutes. The flour should lose its raw smell but not its color.
2. Remove from the heat. When the roux has stopped bubbling, slowly incorporate the stock, whisking quickly but smoothly to create a smooth mixture.
3. Add the seasonings and cook over medium-low heat, stirring frequently. Simmer the sauce until it lightly coats the back of a spoon.
4. Taste and adjust seasonings.
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