Veloute Sauce

Velouté sauce is a classic French sauce made from a roux and a light stock, typically chicken or veal.

Ingredients - Serves 4

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