A Veloute Sauce is more widely used now instead of a béchamel sauce, it tastier and cheaper to make and a must in chicken and fish dishes.



Yield 2 L
INGREDIENTS
125ml Clarified butter
125g White Mirepoix (Onion, Parsnip and Leek in equal parts chopped medium dice)
125g Flour
2.5L White stock (Chicken or Fish)
Sachet d’épices: (A small cheesecloth bag with spices)

1 bay leaf, 1/2tsp dried thyme, 1/2tsp peppercorns, 4 parsley stems

Salt and white pepper

PROCEDURE
1. Heat the butter in a thick bottom sauce pan, add the mirepoix and sweat without browning on a low heat.
2. Add the flour and make a blond roux, stirring constantly for a few minutes, once its done cool down the roux slightly off the burner.
3. Gradually add the stock beating constantly with a wire whisk. Bring to a boil stirring constantly, then reduce the heat to a simmer.
4. Add the Sachet d’epices, simmer for one hour, stir occasionally, skim the surface if a skin is formed with a slotted spoon.
5. Lightly season with salt and pepper, do not over season.
6. Strain through a sieve lined with cheesecloth. Cover the top with melted butter to avoid skin formation.