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Veloute Sauce

  • Yield: 2 cups


  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups chicken stock
  • Salt
  • Freshly ground white pepper


  • In a saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the stock, 1/2 cup at a time. Whisk until smooth. Season with salt and pepper. Bring the liquid to a boil and reduce the heat to low and cook for 15 minutes. Remove from the heat and serve.