One of the mother french sauces, also know as the white sauce. It is basically a roux with a light stock added. This is a basis for a wide variety of sauces and dishes and is rarely used on it's own.

• 1/4 C flour
• 1/4 C butter or oil (try them both and see what you like)
• 1 quart chicken or fish stock

Combine flour and oil and cook for 2-3 minutes to form a pale roux. Add the stock slowly to the roux while whisking to avoid lumps. Simmer for approximately 45 minutes, skimming fat off the surface as needed.

Ve*lou`té" (?), n., or Sauce velouté (?) . [F. velouté, lit., velvety.] (Cookery)

A white sauce or stock made by boiling down ham, veal, beef, fowl, bouillon, etc., then adding soup stock, seasoning, vegetables, and thickening, and again boiling and straining.

 

© Webster 1913