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Sauce Velouté
from pamelamanley.com
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2
|
ounces |
Butter |
|
2
|
ounces |
Flour |
|
|
|
|
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3 1/2
|
cups |
Chicken Broth -- canned |
|
1/2
|
cup |
Water |
| |
to taste |
Salt & Pepper |
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|
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1. In a large saucepan, melt the butter.
2. Slowly add the flour (making a roux), whisking
constantly to avoid lumps. Continue to cook the roux until smooth.
3. Slowly add the broth, whisking constantly to avoid
lumps. Continue to incorporate in this manner until all of the broth
and roux are well combined.
4. Simmer for 20 to 30 minutes.
5. Remove from heat and add salt & pepper.
6. Strain through a sieve.
7. Hold for service.
Yield: 3 cups
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