Sauce velouté, takes its name from the adjectival form of the French word velour, meaning velvet. In some older English cookbooks it is called velvet sauce. It is one of the four "Mother Sauces" of French cuisine.
- ¼ cup (4 tbs.) butter
- ¼ cup (60g) flour
- 2 cups (480ml) boiling white stock
- salt, to taste
- white pepper, to taste
- Make a white roux: melt the butter in a sauce pan over low heat until the foam subsides. Blend in the flour and cook slowly, while stirring until the mixture froths up for about 2 minutes. The flour should lose its raw smell, but should not colour.
- Remove from the heat. When the roux has stopped bubbling, add the boiling stock all at once, while whisking quickly but smoothly to create a smooth mixture.
- Add the seasonings and cook over medium-low heat, stirring frequently. Simmer the sauce until it lightly coats the back of a spoon.
- Taste and adjust seasonings.
- If sauce is lumpy: Force the sauce through a fine sieve or process it in a blender.
- If sauce is too thick: Thin it out with stock.
- If sauce is too thin: Bring the sauce to a boil. Off the heat, blend in a ½ tablespoon of beurre manié with a wire whisk. Boil for 1 minute, stirring.