750ml (3 cups) White Stock
45g (3 tablespoons) plain flour
White pepper and salt
Warm the stock in a heavy-based saucepan over moderate heat.
Melt butter in another heavy-based saucepan. Stir in flour and cook about 3 minutes, until bubbly. Gradually add warmed stock, whisking constantly. Cook, uncovered, at a slow simmer 50 minutes to 1 hour, stirring occasionally, until reduced by one-third.
Skim surface as necessary during cooking. Pour through a fine strainer. Keep hot in top of a double boiler until ready to use. Serve with grilled chicken breasts (fillets) or lightly-cooked green vegetables.
Makes about 500ml (2 cups).
Chicken Veloute Sauce: Replace white stock with chicken stock.
Fish Veloute Sauce: Replace white stock with fish stock.
Veal Veloute Sauce: Replace white stock with veal stock.