A classic Velouté sauce recipe Ingredients• 2 tablespoonsbutter• 2 tablespoons all-purpose flour• 2 cups light stock (chicken, fish, or veal — warm)• Salt, to taste• White pepper, to tasteInstructions1. Make the roux Melt the butter in a medium saucepan over medium heat.• Add the flour and whisk constantly for 2-3 minutes to form a smooth white roux (do not let it brown). 2. Add the stock• Gradually whisk in the warm stock to avoid lumps.• Continue whisking until smooth.3. Simmer• Bring to a gen

Velouté hivernal au butternut ! Il n'y a plus qu'à y plonger les brochettes :) | Chefclub