One of the five "mother sauces"; it's just a white sauce made with a light stock thickened with roux. It's not really meant to be used on its own, but it's a blank slate. Some of its daughter sauces are Allemande sauce (veal velouté thickened with an egg yolk and cream liaison) and supréme sauce (chicken velouté thickened with heavy cream). You can go wild from here and add anything you like -- seasonings, wines, purées, etc. Season and embellish as you will!
Bring the stock to a boil.
- 1 quart white stock: chicken, veal or fish
- 2 ounces flour
- 2 ounces butter or oil
Combine the butter or oil and flour and cook over high heat for 2 or 3 minutes until you have a pale roux.
Whip the roux into the stock, making sure all lumps are gone. Simmer for 30-40 minutes, skimming the surface as needed. Strain the sauce through a chinois or strainer lined with cheesecloth. Adjust seasoning with salt and pepper to taste.
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Chuck Taggart (e-mail chuck)