Yield: 1 cup

adapted from Daniel Gritzer / Serious Eats

Velouté is one of Escoffier’s five mother sauces in French cooking. This is a stock based sauce. About any sauce could be used to match the final dish. Multiple the quantity as needed. You can also change the ratio of butter/flour to stock to change the consistency of the sauce.

• 1½TBS unsalted butter
• 1½TBS all-purpose flour
• 1cup white stock (veal, chicken, fish, vegetable)
• Kosher salt and freshly ground black pepper

In a small saucepan, melt butter over medium-high heat (do not allow it to brown). Add flour and whisk to form a paste. Continue to cook, stirring, until raw flour scent is gone, about 1 minute. Whisking constantly, add milk in a thin, steady stream, or in increments of a couple of tablespoons at a time, whisking thoroughly and getting into all corners of the pan to maintain a homogeneous texture. Sauce will initially become very thick, then get very thin once all the milk is added.

Heat, stirring, until sauce comes to a simmer and begins to thicken slightly. Reduce heat to low and cook, stirring, until sauce is thick enough to coat the back of a wooden spoon, about 3 minutes.

Season with salt and pepper. Add nutmeg to taste, if using. If any lumps form, simply whisk thoroughly to remove them and smooth out sauce, or use a hand blender or countertop blender if lumps are particularly large or tough. Use sauce right away, or press a piece of plastic wrap over surface of sauce to prevent a skin from forming and keep warm until ready to use. Sauce can be cooled and stored in a sealed container in the refrigerator for several days. Reheat very gently on the stovetop or in a microwave to use.