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Velouté Sauce (white roux + white stock)

  • 2 Tablespoons butter

  • 2 Tablespoons all-purpose flour

  • 1 cup chicken/fish stock

  • Salt to taste

  • White pepper to taste

  1. In a small saucepan melt butter over low heat.  Stir in flour and cook for 2 minutes.

  2. Pour in stock and whisk until smooth.  

  3. Season with salt and pepper and cook.

  4. Bring liquid to a simmer and cook for 10 minutes.