Sauce: Velouté
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Created by Kitchen2MyTable
Inspired by “Velouté Sauce” from www.emerils.com
Serving Size: Not set
Ingredients
- 3 tbsp (44.3603 mL by volume) butter - 3 tbsp (44.3603 mL by volume) flour - 2 cups (473.1765 mL) chicken stock - Salt, to taste - Freshly ground white pepper, to taste
Instructions
1. Melt butter in a saucepan over medium heat. Stir in flour and cook for 2 minutes. 2. Whisk in stock in 1/2 cup (118.2941 mL) portions, smoothing each addition. Season with salt and white pepper. 3. Bring to a boil, turn heat to low, and cook for 15 minutes. Remove from heat and serve. Measurement note: Original US quantities are unchanged. Metric volumes are calculated, rounded US-volume equivalents, not publisher-provided weights. Volume measures for butter, flour and vegetables are not gram weights; no densities or serving counts were guessed. Yield: 2 cups (473.1765 mL), source yield Source: Adapted from Emeril Lagasse, Emerils.com. https://www.emerils.com/120766/veloute-sauce