Veloute Sauce

Ingredients

• 60 g butter
• 60 g plain flour
• 1 l white chicken, veal or fish stock
• 6 pieces white peppercorns
• 1 pieces bay leaf
• 0.5 tsp salt

Steps

1. 1
   Warm the stock in a separate pan — cold stock hitting hot roux is the usual cause of lumps.
2. 2
   Melt the butter over medium-low heat and stir in the flour.
3. 3
   Cook the roux for 4-5 minutes, stirring, until it smells of biscuit but has taken on only the faintest blond colour. Any darker and it is no longer a veloute.
4. 4
   Add the warm stock a ladle at a time, whisking each addition in completely before the next.
5. 5
   Add the bay leaf and peppercorns and simmer very gently for 30 minutes, skimming the skin that forms at the edge.
6. 6
   Strain through a fine sieve, season, and press cling film onto the surface if not using immediately.