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 chicken or fish stock
Instructions
- Bring a saucepan to a medium high heat, add butter, and let it melt.
- Add flour all at once and whisk for about 2 minutes or until it gives off a nutty aroma and turns into a paste.
- Continue to whisk while slowly adding 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.
- 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.
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