Velouté
1 butter : 1 flour : 10 white stock
by weight Calculator
butter 1
flour 1
white stock chicken, veal, or fish 10
Tips
- Cook roux to blonde stage, not brown
- Add warm stock gradually, whisking
- Simmer 20-30min to remove raw flour taste
- Strain through fine sieve for smooth result
Sources
- Escoffier (book)