Basic Sauce Chicken Veloute
Basic Sauces: Bechamel, Velout'e, Espagnole, Demiglace, Sauce Tomate, Sauce hollandaise
Equipment
- sauce pot
- proper whisk
- wooden spoon
- strainer (#prefered a chinois == conical strainer)
Ingredients
- 4 ounces butter
- 4 ounces flour
- 1 quart chicken stock
Instructions
- melt the margarine in a thick bottomed sauce pan (larger that one quart).
- add the flour and stir with a wooden spoon
- cook the roux on medium heat but with out coloring
- set aside the roux to cool a bit
- slowly add the boiling stock
- whisk until smooth
- allow to simmer for 30 minutes
- dip the wooden spoon in the sauce and draw a line on the back of the spoon to confirm consistency
- pass through the chinois