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Receta Veloute Sauce (White Sauce Base)

by CookEatShare Cookbook

Ingredientes

1/2 c. butter 1/2 c. flour

1 quart. chicken stock 1 teaspoon salt, unless chicken stock is salty

Direcciones

1. Make a roux by cooking together the butter and flour. Add in the chicken stock gradually, stirring constantly. Allow to cook slowly, simmering over low heat for 1 hour.
2. Skim the butter that has risen to the top during cooking. Strain through a cheesecloth and season to taste.
3. This is the base for all white sauces.

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