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Veloute Sauce

This recipe is directly from the Damn Good Food Cookbook. It seemed generic enough that I’m not giving away any trade secrets.


  • 3 T unsalted butter
  • 3 T all-purpose flour
  • 2 c. rich chicken stock
  • 2 T heavy cream
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper


Melt butter over medium heat in a medium saucepan. Add flour, and whisk continuously for 7 minutes or until a smooth paste forms. Do not let flour brown. Add chicken stock and heavy cream. Raise temperature to medium high. Cook and Whisk continually until sauce just boils. Reduce heat, and simmer and whisk until sauce thickens, about 3-5 minutes Remove the pan from heat and season with salt and pepper. Let cool to room temperature. Can be refrigerated for up to 1 week. Makes 2 1/2 cups.

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