Veloute Sauce Recipe
"This veloute sauce recipe a traditional French mother sauce, meaning that it is a foundational sauce that can be spiced up and used as a base for other sauces. This veloute sauce is very similar to béchamel, but it replaces the milk with chicken stock. Chicken stock is by far the most versatile and subtle choice for a veloute, but veal or fish stock can also be used with equally appetizing results...."
INGREDIENTS
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5 tablespoons butter
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4 tablespoons all-purpose flour
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4 cups chicken stock
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Salt
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Ground black pepper
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