Name: Veloute Sauce
Ingredients: 4 tb Unsalted butter; 1/4 c All purpose flour; 2 c Chicken stock; hot; 1/4 ts Salt; White pepper to taste

CATEGORY	CUISINE	TAG	YIELD
Meats		Cooking liv, Import	1	Servings

INGREDIENTS

4	tb	Unsalted butter
1/4	c	All purpose flour
2	c	Chicken stock; hot
1/4	ts	Salt
		White pepper to taste

INSTRUCTIONS

In a heavy bottomed saucepan, melt the butter over moderate heat until the
foam begins to disappear. Add the flour and cook, stirring to incorporate,
for 3 minutes. Whisk in the stock and bring the mixture to a boil, stirring
constantly. Simmer for 10 to 15 minutes or until thickened to the desired
consistency.
Tomato flavored version:
Combine 1/2 cup tomato puree with 1 1/2 cups veloute sauce. Adjust the
consistency of the sauce with more stock. Finish the sauce by whisking in 2
tablespoons of butter. Garnish with finely diced tomatoes.
Yield: 1 3/4 cups
Recipe by: Cooking Live Show #CL9086
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Apr 4, 1998

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