Target: 6 × 4 inches · landscape

Velouté

40 min · 8 1/2-cup portions

Ingredients

□

□ 4 tbsp unsalted butter

□ 4 tbsp all-purpose flour

□ 1 bay leaf

□ 2 fresh thyme sprigs

□ 1/2 tsp kosher salt

□ 1/8 tsp ground white pepper

1. Warm chicken stock with herbs; fish or vegetable stock may replace it as a single adaptation. Melt butter without browning.

2. Whisk flour into butter and cook pale. Gradually whisk in the warm selected stock, smoothing each addition.

3. Bring just to a gentle simmer; cook slowly, stirring and skimming foam until silky and free of raw flour flavor.

4. Season and test for a clear nappe line on a spoon. Strain into a warm bowl for a smooth finish.

Cook’s note: Use one stock branch and keep the finished sauce below a rolling boil.