Light to medium tan in color, Velouté is the second sauce in the series of five colorful Mother Sauces.
Like so many recipes, this sauce begins with a roux. Before making the sauce, assemble everything you need. Never leave a roux unattended.
The following recipe makes about 2 cups – the perfect amount for many recipes, including Anything Leftover Casserole. It is easily doubled or tripled.
3 T butter
3 T all-purpose flour
2 cups veal, chicken, or fish stock
1/8 t ground white pepper
Set a saucepan over medium heat. When the pan is hot, add the butter.
When the butter is melted and bubbling, add the flour all at once. Stir constantly to incorporate.
Continue to stir constantly for about five minutes. Pay attention to the aroma. At first, you will notice the that the flour smells raw. As the flour cooks, the roux takes on a more savory aroma. This is the time to pay closer attention.
But do keep stirring.
Within a few minutes of the aroma change, the color of the roux will change. When it becomes either a light or medium brown, reduce the heat to very low.
Yes, keep stirring.
Begin to add the stock in small amounts, stirring or whisking well after each addition.
Bring the Velouté to a low simmer and let it cook for about 30-40 minutes with the lid off. This will allow the sauce to reduce and thicken. Stir frequently, but not constantly as you did before. Let it thicken until it is just right for your recipe.
For a fast gravy, reduce the stock to 1 1/2 cups.
The next time you find a recipe that requires a Velouté, you will just smile and enjoy the goodness.