Basic velouté sauce (Sauce velouté)

1. Melt the butter in a saucepan over medium heat.

2. Sprinkle in the flour and cook, stirring constantly, for 1-2 minutes, but do not brown it – a pale roux.

3. Pour in the warm stock gradually, stirring throughout so it stays lump-free.

4. Cook over low heat, stirring often, until the sauce thickens to a velvety texture (velouté = velvety).

5. Strain if needed so it is completely smooth.

6. Season with salt and pepper and serve as a base sauce or developed further (mushroom, cream, egg).

Tip: Velouté is one of the French mother sauces – what sets it apart from béchamel is that it is made with stock instead of milk. For the velvety texture, use a pale roux and warm stock.