Velouté Sauce
How to Make Velouté Sauce - learn how to make this classic French Mother Sauce with easy step-by-step instructions! So simple!
Ingredients
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups veal stock chicken or fish stock
Instructions
- Make Roux: Bring a saucepan to a medium high heat, add 3 tablespoons butter, and let it melt. Add 3 tablespoons all-purpose flour all at once and whisk for about 2 minutes or until it gives off a nutty aroma and turns into a paste.
- Simmer: Continue to whisk while slowly adding 2 cups veal stock a little at a time. Once stock is completely integrated, bring to a boil, and then reduce heat to a simmer. Let it simmer for 15-30 minutes, depending upon the desired thickness of the sauce.
- Serve: Keep additional stock on hand in case you need to thin it out. Use immediately or keep in fridge for later use.
Notes
- Storage: leftovers can be kept in an airtight container in the fridge for up to 3 days.
- Yield: makes approx. 2 cups.
Nutrition
Calories: 56kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 153mg | Potassium: 115mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 131IU | Calcium: 6mg | Iron: 0.3mg
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