A classic Velouté sauce recipe, one of the 5 French mother sauces. Ingredients (makes about 2 cups / 500 ml) • 2 tbsp butter • 2 tbsp flour • 2 cups light stock, warm • (Traditionally: chicken, fish, or veal stock) • Salt, to taste • White pepper, to taste Instructions / Make a blond roux 1. Melt butter in a saucepan over medium heat. 2. Add flour and whisk constantly for 2-3 minutes, until the roux becomes pale golden (not brown). • This is called a blond roux. Add warm stock 1. Gradually pour

A classic Velouté sauce recipe Ingredients• 2 tablespoonsbutter• 2 tablespoons all-purpose flour• 2 cups light stock (chicken, fish, or veal — warm)• Salt, to taste• White pepper, to tasteInstructions1. Make the roux Melt the butter in a medium saucepan over medium heat.• Add the flour and whisk constantly for 2-3 minutes to form a smooth white roux (do not let it brown). 2. Add the stock• Gradually whisk in the warm stock to avoid lumps.• Continue whisking until smooth.3. Simmer• Bring to a gen