Velouté Sauce

Chicken Velouté

Preparation info
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By Robert Carrier

Published 1965

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  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 pint


Melt butter in the top of a double saucepan; add flour and cook for a few minutes to form pale roux. Add boiling stock, salt and pepper, and cook, stirring vigorously with a whisk until well blended. Add mushroom peelings or stems; reduce heat and simmer gently, stirring occasionally and skimming from time to time, until the sauce is reduced to two-thirds of the original quantity and is