Veloute Sauce

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Freshly-ground white pepper;
2 c Chicken Stock
3 tb Butter
3 tb Flour
Salt; to taste

Original recipe makes 1 servings



In a saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the stock, 1/2 cup at a time. Whisk until smooth. Season with salt and pepper. Bring the liquid to a boil and reduce the heat to low and cook for 15 minutes. Remove from the heat and serve. This recipe yields 2 cups of sauce. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B49 broadcast 07-21-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - ~or- 07-29-1998 Recipe by: Emeril Lagasse

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