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Chicken Veloute Sauce
Yield 1 quart
Veloute is a classical French sauce and one of the five mother sauces. It is made with any white stock such as chicken, fish or vegetable. Veloute is not necessarily the finished product. It is used in the traditional supreme sauce which is made with cream and mushrooms. You can simply strain the veloute and serve it as a simple gravy.
Ingredients:
6 cups hot chicken stock
2 tbsp clarified butter
2 tbsp all purpose flour
Equipment:
Medium saucepan
Heavy bottom saucepan
Wooden spoon
Wire whisk
Wire mesh sieve lined with a cheesecloth
Directions:
In a medium saucepan bring the chicken stock to a simmer, then lower the heat so the stock stock stays hot. Meanwhile, melt the clarified butter in a heavy-bottomed saucepan over medium heat until it becomes frothy. Do not let it turn brown as that will change the flavor. Stir the flour into the melted butter a little bit at a time with a wooden spoon until the mixture forms a pale yellow colored paste or roux. Heat the roux for another minute to cook off the raw flour taste. Slowly add the hot chicken stock to the roux using a whire whisk. Whisk vigorously to get rid of any lumps. Simmer the sauce for 20 minutes or until the total volume of the sauce has been reduced to about one-third. Stir constantly to make sure the sauce doesn’t burn the bottom of the pan.
The sauce should be smooth and velvety. If the sauce is to thick whisk in a little bit more hot chicken stock until its thick enough to coat the back of a spoon or nape.
Remove the sauce from the heat. For an even smoother consistency, carefully pour the sauce into a wire mesh sieve lined with a cheesecloth.
Keep the veloute covered until ready to use.