French Veloute Sauce
|Chicken stock/Chicken broth||1 Cup (16 tbs)|
|Whipping cream||2 Tablespoon|
Melt the butter in a small saucepan.
Remove from the heat and add the flour, stirring with a wire whisk.
Add the chicken stock gradually, stirring constantly over a moderate heat.
In order to enrich the sauce and give it a more beautiful color, combine the yolk and the cream.
Add about 3 tablespoons of the hot sauce into the combined egg yolk and cream and stir together.
Return it to the remaining hot sauce.
Do not let the sauce boil after the egg yolk and cream have been added.