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Veloute Sauce

Courses: Sauces
Serves: 1 people

Recipe Ingredients

3 tablespoons 45mlButter
3 tablespoons 45mlFlour
2 cups 474mlChicken stock
  Salt - to taste
  Freshly-ground white pepper - to taste

Recipe Instructions

In a saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the stock, 1/2 cup at a time. Whisk until smooth. Season with salt and pepper. Bring the liquid to a boil and reduce the heat to low and cook for 15 minutes. Remove from the heat and serve.

This recipe yields 2 cups of sauce.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B49 broadcast 07-21-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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