Classic Velouté

Name: Classic Velouté
Yield: Makes 600 ml
Cuisine: French
Ingredients: 1 litre well-flavoured chicken, veal or fish stock; 1 litre well-flavoured chicken, veal or fish stock; salt and freshly cracked black pepper; 60 g unsalted butter; 1 litre well-flavoured chicken, veal or fish stock; salt and freshly cracked black pepper; 60 g plain flour

Preparation info

Makes
600 ml

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

Ingredients

1 litre well-flavoured chicken, veal or fish stock
60

Europe
France
Sauce
Mediterranean

Method

Bring the stock to the boil. In another pan, melt the butter, add the flour and stir to make a white roux.
Stir in the stock with a wooden spoon, then change to a whisk and bring the mixture to the boil. Skim off any impurities that form on the surface.
Simmer over a low heat until reduced by one third, then strain.