20 Velouté or Sauce Blanche Grasse

• 625 g (1 lb 6 oz) Blond Roux—using:

Preparation

Make the Roux in the usual manner and gradually mix in the hot or cold stock making sure that a smooth consistency is obtained. Bring to the boil stirring continuously and allow to simmer very gently and evenly for 14 hours skimming carefully from time to time. Pass through a fine strainer. Stir occasionally until completely cold and use as required.