Name: Poultry velouté
Total time: 40 min
Cuisine: French
Ingredients: 120 g white roux (ratio: 60 g butter to 60 g flour); 1 l chicken stock; salt (to taste); pepper (to taste); 1 dl cream; 1 egg yolk

Mise en place

Ingredients

120 g white roux (ratio: 60 g butter to 60 g flour)
1 l chicken stock
salt (to taste)
pepper (to taste)

Liaison

1 dl cream
1 egg yolk

Method

Get cooking

Melt the butter in a saucepan over a medium heat.
Add the flour and stir constantly with a wooden spoon or whisk for about 3–4 minutes, without letting it brown, to make a roux.
Time range: choose the first timer to check progress or the last for the end of the stated time.
Gradually add the poultry stock, stirring constantly to prevent lumps.
Bring the sauce to the boil, then reduce the heat. Simmer gently for about 30 minutes, stirring regularly.
Strain the sauce to remove any lumps.
Season with salt and white pepper.
Strain again to remove any lumps and serve hot.

Background

For a richer flavour, add a splash of cream at the end of cooking. This sauce forms the base for many other sauce variations. For example, add mushrooms, herbs or wine to adapt its flavour. Our white sauce recipes [wpupg-grid id="wittesauzen"]