Veloute Sauce - News, Weather and Classifieds for Southern New England

Veloute Sauce

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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.

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