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| Veloute Sauce |
Ingredients
- Roux
- Chicken stock
Method
- Heat the chicken stock in the sauce pot. Bring to a boil. Add cold roux (not iced). Stir constantly. Reduce the heat for simmer.
- Simmer the sauce with very slow fire about 30 minutes. Skim the surface when necessary.
- Do not season the veloute sauce.
- Strain the sauce through a china cap. Basic veloute is done.
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