Veloute Sauce

This is a basic sauce, similar to Bechamel, but made with stock instead of milk. This recipe is for one cup.

  • 2 Tbs butter
  • 2 Tbs flour
  • 1 cup chicken stock (or other stock – homemade is vastly superior to storebought)
  • Salt and pepper to taste
  • 2-3 Tbs heavy cream (optional)
  • Warm the stock in the microwave or on the stove.

    Melt the butter in a saucepan. Whisk in the flour and cook for a minute or so to take the rawness out of the flour. Whisk in the hot stock and continue whisking until the sauce comes to a boil and is smooth and thickened. Taste it and add salt and pepper as needed. Nap with heavy cream if you want a creamier sauce.

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