15 Oct 2009
|Chicken soup stock||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Roux||1 Tablespoon (Of Half Flour Browned In Half Butter)|
Thicken the soup stock with the roux.
Then simmer it for 1 hour.
This rich sauce may then be flavored with a host of other ingredients.
Try adding some lemon and dill, and use with vegetables.
Veloute Sauce Recipe