Veloute Sauce

Ingredients

• Nutmeg - 1/4 teaspoon
• Pepper - To taste
• Salt - To taste
• Chicken or veal stock - 4 cups
• All - purpose flour - 4 tablespoons
• Butter - 4 tablespoons

Instructions

1. In a saucepan, melt the butter over medium heat.
2. Add the flour and cook, stirring constantly, for 2-3 minutes to make a roux.
3. Gradually whisk in the chicken or veal stock, ensuring there are no lumps.
4. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce thickens.
5. Season with salt, pepper, and nutmeg to taste.
6. Strain the sauce through a fine-mesh sieve to remove any lumps.
7. Serve the velouté sauce warm over your desired dish.