Velouté (Mother Sauce — Light Stock-Based Roux Sauce)

Ingredients

• 50 g unsalted butter
• 50 g all-purpose flour
• 500 ml light chicken or veal stock, warm
• Salt and white pepper, to taste

Method

1. 1
   Melt butter over medium heat until foaming, then whisk in flour to form a pale roux, stirring constantly for 2–3 minutes until it no longer smells raw.
2. 2
   Gradually whisk in warm stock in three additions, ensuring each is fully incorporated and no lumps form.
3. 3
   Bring to a simmer over medium-high heat, whisking frequently.
4. 4
   Reduce heat to low and simmer gently for 20 minutes, skimming impurities that rise to the surface every 5 minutes.
5. 5
   Pass through a fine-mesh sieve into a clean pot.
6. 6
   Season with salt and white pepper; hold at 65–70°C until service.