Ingredients

• For the Roux

• 2 x Tablespoons butter, at room temperature. Unsalted.

• 2 x Tablespoons plain flour

• For the Veloute

• 2 x Cups (500g) x Home Made chicken or fish stock - avoid the cardboard supermarket stocks

• Lemon juice - just a few drops or to your taste

• Salt to your taste

• Pepper to taste

• Note: Reserve a little of the stock should you need to lighten the mix.

Preparation

To start the Roux

Melt the butter (taking care not to burn the butter) then remove from the heat and allow to stand for one minute. Next with a wooden spoon, mix together with the flour and carefully blend together until smooth. Continue to stir over a low heat for several minutes to reduce the raw flour notes in the roux, then set aside.

For the Velouté

In a heavy based pot heat the stock to simmering. Whisk in about a quarter of the roux to begin thickening the sauce. Continue slowly adding the roux and whisk to achieve a nice velvety texture for the sauce. If the roux is too thick add a little of the reserved stock. See note in Ingredients.

Use a spoon to check the texture of the Velouté as is comes together—it should coat the spoon without running off. You should now have a pale velvety texture. At this point add the lemon juice, tasting to achieve your desired balance.

Continue whisking, about 30 minutes, while seasoning to taste. You will find the sauce reduces a little.

In the next issue we will journey to the famous Sauce Suprême

Important: For a Velouté Sauce for seafood, proceed as above using best Fish Stock. As with a Velouté made with Chicken Stock, the Fish Stock should be home made or if store bought, must be of the best quality. Avoid cardboard stocks supermarket stocks.

Comments: You might like to add a pinch of nutmeg or a dash of white wine to the sauce.