Diary of a Chef · Just Chefn Around

Velouté

Name: Velouté
Total time: 30 min
Yield: 1 gallon (class conversion: 1 quart)
Ingredients: 1 cup clarified butter (volume, not weight); 2 cups flour (volume, not weight); 128 fl oz chicken, veal, or fish stock, approximately; salt and white pepper, to taste

30 minutes · 1 gallon (class conversion: 1 quart)

By Diary of a Chef · from French Classics

Ingredients

1 cup clarified butter (volume, not weight)
2 cups flour (volume, not weight)
128 fl oz chicken, veal, or fish stock, approximately
salt and white pepper, to taste

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Instructions

1Make the roux

Combine the butter and flour in a saucepan and cook over very low heat for 3–4 minutes.
2First third of stock

Stir in one-third of the stock. Stir vigorously until smooth and returned to a boil, scraping the corners with a rubber spatula.
3Second and third additions

Add another third of the stock and repeat. Then adjust consistency with the remaining third.
4Simmer and skim

Simmer lightly 10–15 minutes, removing any scum (dépouillage). Adjust consistency and season.

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