70 / 51
      61 / 50
      65 / 44

      Veloute Sauce

      Serves 8


      2 cups white stock (fish, chicken, or veal)

      1/2 stick butter

      1/4 cup flour

      1 bay leaf

      4 parsley stems

      1 sprig thyme

      Method of Preparation:

      1.Bring the stock to a boil.

      2.In a separate pan, melt the butter, add the flour and cook slowly, stirring, until it becomes a light, golden straw color and has a nutty aroma. Slowly add chicken stock, then milk, stirring constantly. Add bay leaf, parsley stems, and thyme. Simmer for 45 minutes, skimming as necessary. Strain through cheesecloth or a fine metal strainer.

      3.Chill, and store covered and refrigerated until needed.