1. Bring stock to a boil and then turn down to a simmer. 2. stir in cold or room temp pale roux, work out any lumps. 3. simmer for 40 minutes, whisking as needed, skim any scum off the top of the veloute. 4. Strain through cheesecloth & adjust the seasoning with salt & pepper. NOTES : This is a Mother Sauce, you can make a variety of sauces & soup from this.. Recipe by: S.C.I. - Jamie, Az. Posted to recipelu-digest Volume 01 Number 537 by CuisineArt
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|Serving Size: 1 Serving (113g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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