Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 tb Unsalted butter
1/4 c All purpose flour
2 c Chicken stock, hot
1/4 ts Salt
White pepper to taste

In a heavy bottomed saucepan, melt the butter over moderate heat
until the foam begins to disappear. Add the flour and cook, stirring
to incorporate, for 3 minutes. Whisk in the stock and bring the
mixture to a boil, stirring constantly. Simmer for 10 to 15 minutes
or until thickened to the desired consistency. Tomato flavored
version: Combine 1/2 cup tomato puree with 1 1/2 cups veloute sauce.
Adjust the consistency of the sauce with more stock. Finish the sauce
by whisking in 2 tablespoons of butter. Garnish with finely diced
tomatoes.

Yield: 1 3/4 cups

COOKING LIVE SHOW #CL9086

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