Veloute

Veloute (veal, chicken or fish)

Ingredients

White stock (hot)                    1 litre

Butter                                        100gm

Refined flour                             100 gm

Method

     Heat the butter in a heavy bottom pan over a low heat. Add the flour and make a blond roux. Cool slightly. Gradually add the hot stock to the roux beating constantly. Bring to a boil, stirring continuously. Reduce heat to simmer. Do not season veloute. 

      Strain through china cap. Cover or spread melted butter on surface to prevent skin formation. Keep hot in a Bain Marie or cool and refrigerate for later use.

A Veloute Should be generally be finished with a Liaison (3 parts of cream to 1 part of Egg yolk) to give a good shine and also richness.