Description

This mother sauce can be made into many different white sauces and soups. This same process will also make white veal and fish veloute.

Ingredients

• 1  Quart(s) Chicken stock
1
• 4  Ounce(s) Weight Blond or pale roux
2
• 1  Each Bay leaf
3
• 1  To Taste Salt and pepper
4

Directions

1. Add cold stock to hot roux or cold roux to hot stock.
2. Whisk in vigorously until thoroughly incorporated.
3. Let veloute cook out for a minimum of 30 minutes with Bay leaf.
4. Skim any bubbly scum that forms on the top.
5. Strain in china cap and adjust with salt and pepper.