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A traditional veloute, one of the five mother sauces. Add a sprinkle of your favorite herb or blend to make it your own!

INGREDIENTS

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Melt butter in a medium pot over medium heat. Add flour and cook, stirring often, for 5 to 6 min., or until roux (flour mixture) is blond/lightly browned and has a toasted aroma. Slowly pour in stock while stirring constantly, then add dried herbs. Bring sauce to a boil, then reduce heat to low and simmer for 10 to 20 min., or until sauce is slightly thickened and coats the back of a spoon. Season with salt & pepper to taste. Pass sauce through a fine-mesh sieve to filter and serve immediately.

Serve with seafood, chicken, or veal; spoon over mashed or fried potatoes; or use as a base for a stew or chicken pot pie.

ITEMS IN THIS RECIPE

French Style Bouquet Garni

81

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Salt & Pepper Tableside Seasoning

78

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