How to prepare make Veloute Sauce.

Learn how to make Veloute Sauce

Methods

1. Place a heavy bottom saucepan over medium heat, Add hot white chicken stock then add blond roux stirring continuously to prevent lumps, and cook until it gets right consistency and texture.

2. Adjust the seasoning (adding salt and pepper)

3. Remove from the heat. To cool this sauce for later use, cover it with plastic wrap or pour a knob of butter over it to prevent a skin from forming.

4. Pour sauce through a fine-mesh sieve or by china cap into a bowl, discarding solids.

Recipe Name And Quantity

White Chicken Stock : 500 mls.

Blonde roux, Pale White : 100 gms.

Salt : To Taste.

Pepper, Black or White, Ground : To Taste.