Veloute, Basic White Sauce

Yield:     50 Liters

Ingredients:

3              Kg           Butter

4              Kg           Flour

400         g              Onions studded with 12 pcs whole cloves

60           Liter       Cold white stock (vegetable, chicken, veal or fish)

                                Salt, to taste

White pepper, to taste

Method of Preparation:

• In a saucepot or tilting pan, melt the butter over medium heat.
• Stir in the flour and cook without coloring for 2 minutes. (Make a white roux).
• Add the cold stock.
• Whisk until smooth and bring to the boil.
• Reduce the heat to low and cook for 1 to 1½ hours, stirring occasionally.
• If necessary, add more stock.
• Adjust the seasoning with salt and ground white pepper to taste.
• Strain the sauce through cheesecloth or chinois.

Note:

If the stock used has a weak flavor, sauté a with mirepoix in the butter before mixing in the flour.