Recipe Archives->Sauces->Veloute 01

Veloute sauce:  (makes 4 cups)
 
4 cups chicken stock (if using canned broth, reduce 6-8 cups to 4)
6 Tbsp butter
6 Tbsp flour
6 egg yolks
1 cup  heavy cream
salt
freshly ground white pepper
Optional: juice of 1 lemon
 
Prepare a roux with butter and flour.  Moisten the roux with a
little of the stock.  Then gradually stir all of stock into roux.
Cook about 10 minutes.  Blend the egg yolk with the cream and, off
heat, stir them into sauce.  (I suggest you add a little of the
sauce to the egg mixture to bring it up to roux temp. and then add
to roux, stirring constantly).  Bring the mixture to just boiling,
stirring constantly.  Remove from heat and season with salt and
pepper.  May add lemon juice at this point, if desired.

Printable version: veloute01.txt.