• Mother Sauces - 02

    From Dave Drum@1:229/452 to All on Wed Oct 4 16:40:21 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sauce Veloute
    Categories: Five, Poultry, Herbs
    Yield: 3 Cups

    3 tb Unsalted butter
    3 tb A-P flour
    2 c Chicken or veal stock;
    - warmed
    Freshly grated nutmeg
    Salt & fresh ground pepper

    In a small pot over medium heat, melt the butter. When
    the foam begins to subside, whisk in the flour and cook,
    stirring frequently, until the roux turns a pale
    golden-brown color, 3-4 minutes. Whisk in the warm stock
    in 1/2 cup increments until the mixture is smooth. Bring
    to a full boil, then add the nutmeg, turn the heat to
    medium-low and cook at a low simmer until the sauce has
    thickened enough to coat the back of a spoon, about 20
    minutes. Remove from heat and season to taste with salt
    and pepper. Use sauce velouté immediately, or transfer
    to a heatproof container, cover the surface with plastic
    wrap, and refrigerate for up to 3 days.

    By Saveur Editors

    RECIPE FROM: https://www.saveur.com

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