Chicken Veloute Sauce
Yield ; 20 oz.
2 C. Chicken Stock
1 pc. Bay Leaf
Salt & White Pepper, To Taste
Blond Roux, As Needed
In a saucepan heat the chicken stock until simmering, add a little roux and wisk it together, add the remaining seasonings and bring to a simmer.
Add roux until the sauce has a medium thick consistency and can easily coat a spoon.
Strain the sauce through a chinoise strainer. This strainer will make the sauce smooth. Taste and adjust seasonings with salt and pepper. Cover the sauce and keep hot on a double boiler until need or cool off and refrigerate.
Chefs Note: This sauce is used to make Supreme sauce, Mushroom sauce, Chicken sauces, Vegetable and Seafood sauces.
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