Classic Veloute Sauce

Serves makes 1 jar

Time 25 minutes

Ingredients

750ml chicken stock

50g plain flour

50g butter

150g heavy cream

Season with salt and pepper (traditionally white pepper)

Method

Heat the chicken stock in a small pot. 

While the stock is coming to a simmer, in another pot make a roux by adding butter and flour, and mix with a wooden spoon until combined. 

Once the stock comes to temperature, add in small amounts of stock to the roux and mix with a wire whisk until smooth. Keep adding in small amounts of the stock at a time until all combined.

Next add the cream, then bring to a simmer and season with salt and pepper. Keep it in an airtight container in the fridge for up to 2 days.