This is one of 5 ‘Mother sauces’ in French cuisine.
This, in its own right, is akin to a British gravy. It is usually named by the type of stock used – e.g. fish velouté, chicken velouté or vegetable velouté. As a mother sauce, it is used as a base for a number of different sauces, for example:
- 3 tbsp butter
- 3 tbsp flour
- 1 ltr chicken, veal, fish or vegetable stock
- white pepper
- Use a metal pan, and whisk to stir.
- Melt the butter, and then stir in the flour – continue stirring, and cook until it colours a little. (2-3 minutes, until you have a pale yellowy-brown.)
- Stir in the stock, and stir until is has come to the boil – only then will it have reached it full thickness. If you do not stir continuously the sauce will be lumpy!