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Veloute Sauce




Source of Recipe


Recipe Courtesy of Emeril Lagasse


List of Ingredients




3 tablespoons butter
3 tablespoons flour
2 cups chicken stock
Salt
Freshly ground white pepper

Recipe



In a saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the stock, 1/2 cup at a time. Whisk until smooth. Season with salt and pepper. Bring the liquid to a boil and reduce the heat to low and cook for 15 minutes. Remove from the heat and serve.



Yield: 2 cups
Prep Time: 20 minutes


For more of Emeril's recipes, go to Emerils.com.