Chicken Velouté
A versatile chicken velouté, a foundational mother sauce for various dishes, can be prepared in just 35 minutes.
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Instructions
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Start simmering 2 1/2 cups chicken stock in a medium saucepan; keep warm.
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In a separate heavy-bottomed saucepan, melt 1 ounce clarified butter over medium heat until frothy, ensuring it does not brown.
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Gradually stir in 1 ounce all-purpose flour to create a pale yellow roux.
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Cook the roux for a few minutes until it turns light blond, ensuring no browning occurs.
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Slowly whisk the hot chicken stock into the roux until the mixture is smooth and lump-free.
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Simmer for approximately 30 minutes, stirring frequently, until the volume reduces by half; skim any rising solids.
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Adjust consistency by whisking in additional stock if needed, until the sauce coats the back of a spoon.
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Remove from heat; for a very smooth texture, strain the sauce through a cheesecloth-lined wire mesh strainer.
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Cover the velouté until ready for use.