Velouté Sauce
Sauces and Marinades • French
Description
Velouté Sauce
Ingredients
- Butter 5 oz
- Chicken Broth 0 qt
- Wheat Flour 0 oz
Step-by-Step Guide
Step 1
Melt the butter over low heat.
Step 2
Add the flour and sauté it without allowing it to change color.
Step 3
The resulting mixture is called a 'Roux'; remove it from the heat and let it cool.
Step 4
Pour the boiling broth into the cooled roux, stirring constantly to prevent burning or the formation of lumps.
Step 5
Simmer over low heat for 1 hour.
Step 6
Remove from heat and strain through a conical filter.
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