Chicken Veloute
Submitted by anna on March 10, 2006 at 10:09 am

DESCRIPTION
Chicken Veloute

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Chicken Veloute Sauce

Ingredients:

Roux: 4 oz butter
4 oz bread flour
2.5 qt hot chicken stock

Directions:
Heat the butter in a heavy sauce pot over low heat. Add the flour and make a blond roux. Cool the roux slightly.

Gradually add the hot stock to the roux, beating constantly. Bring to a boil, stirring constantly. Reduce heat to a simmer.

Simmer the sauce very slowly for an hour. Stir occasionally and skim the surface when necessary. Do not season.

Stain though a cheesecloth-lined fine strainer. Cover with melted butter on the surface to keep a skin from forming. Keep hot in a bain marie, or cool in a cold-water bath for later use.

Yield: 2 quarts

Notes:
1. The recipe may be adjusted for volume if more or less sauce is needed.
2. If you are using this right away, you won't need to worry about the skin forming or the bain marie.
3. Also, you can go ahead and add salt and white pepper to taste if using it, say for a chicken pot pie.

• This topic was modified 8 years, 5 months ago by rottiedogs.