Open Recipe: Veloute

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Yield: 1.00 Quart

Recipe Description

Veloute is a white sauce that is made from a light stock. I use chicken stock in this recipe, but this can also be made with fumet.

Ingredients

Method & Notes

1. Bring the stock to a simmer.
2. Sweat the onions and celery in the butter.
3. Add the hot stock.
4. Heat the roux in another small pan, then add 1/4 cup of the milk to the roux. I always like to add a little liquid to the roux to make it easier to mix in without clumps.
5. Whisk the roux into the sauce, then add the thyme.
6. Simmer (stirring constantly) for 30-45 minutes until thickened. It is important to taste the sauce often. You want to cook out the flavor of the roux.
7. Strain and season with kosher salt and white pepper.

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