Modern Velouté Sauce

Name: Modern Velouté Sauce
Ingredients: 2 tablespoons Butter; 2 tablespoons All-purpose flour; 2 cups Chicken or vegetable stock (Use homemade or high-quality store-bought stock); 0.25 teaspoon Salt (Or to taste); 0.0625 teaspoon White pepper (A pinch, or to taste)

A classic French sauce made with a white stock, thickened with a roux. This modernized version provides clear instructions for beginners.

Ingredients

2 tablespoons Butter
2 tablespoons All-purpose flour
2 cups Chicken or vegetable stock (Use homemade or high-quality store-bought stock)
0.25 teaspoon Salt (Or to taste)
0.0625 teaspoon White pepper (A pinch, or to taste)

Instructions

1In a medium saucepan, melt the butter over medium heat.
2Add the flour to the melted butter and whisk constantly until smooth and pale golden, about 2-3 minutes. This is called a roux.
3Gradually whisk in the warm stock, about 1/2 cup at a time, ensuring each addition is fully incorporated before adding more. This prevents lumps from forming.
4Bring the sauce to a simmer, then reduce the heat to low and cook, stirring occasionally, until thickened, about 5-7 minutes. Season with salt and white pepper to taste.