Recipe - Veloute Sauce

4 tablespoon Unsalted butter
One fourth cup All purpose flour
2 cup Chicken stock; hot
One fourth teaspoon Salt
White pepper to taste

In a heavy bottomed saucepan, melt the butter over moderate heat until the
foam begins to disappear. Add the flour and cook, stirring to incorporate,
for 3 minutes. Whisk in the stock and bring the mixture to a boil, stirring
constantly. Simmer for 10 to 15 minutes or until thickened to the desired
consistency.

Tomato flavored version:

Combine One half cup tomato puree with 1 One half cups veloute sauce. Adjust the
consistency of the sauce with more stock. Finish the sauce by whisking in 2
tablespoons of butter. Garnish with finely minced tomatoes.

Yield: 1 Three fourths cups

Recipe by: Cooking Live Show #CL9086

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Apr 4, 1998