Veloute Sauce

Ready in 1 hour

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White pepper; to taste
2 c Chicken stock; hot
4 tb Unsalted butter
1/4 ts Salt
1/4 c All purpose flour

Original recipe makes 1



In a heavy bottomed saucepan, melt the butter over moderate heat until the foam begins to disappear. Add the flour and cook, stirring to incorporate, for 3 minutes. Whisk in the stock and bring the mixture to a boil, stirring constantly. Simmer for 10 to 15 minutes or until thickened to the desired consistency. Tomato flavored version: Combine 1/2 cup tomato puree with 1 1/2 cups veloute sauce. Adjust the consistency of the sauce with more stock. Finish the sauce by whisking in 2 tablespoons of butter. Garnish with finely diced tomatoes. Yield: 1 3/4 cups Recipe by: Cooking Live Show #CL9086 Posted to MC-Recipe Digest by "Angele and Jon Freeman" on Apr 4, 1998

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