Velouté

Ingredients

• 2 oz flour
• 1 qt chicken, veal or fish stock
• 2 oz butter or oil

Directions

1. Make Roux: Heat butter or oil with flour over medium‑high heat, stirring constantly, until a light roux forms.
2. Build Sauce: Bring stock to a boil. Whisk the roux into the stock, ensuring all lumps are dissolved.
3. Simmer: Reduce to a gentle simmer and cook 30-40 minutes, skimming the surface as needed.
4. Strain & Season: Strain through a chinois or a strainer lined with cheesecloth. Season with salt and pepper to taste.

The Gumbo Page