Veloute Sauce

Veloute Sauce
Yield 1 Quart

INgredients:

2 oz Clarified butter or veggie oil
2 oz Flour
40 oz Chicken stock
Salt and White Pepper to Taste (TT)
1 Bay Leaf

Method:

1. In medium sauce pan heat butter and mix flour. Cook over medium heat until blonde roux forms.
2. Add chicken stock and bay leaf, do not stir. Let sit over low heat for 15 minutes then slowly whisk until completely incorporated.
3. Add a dash of salt and white pepper and simmer for a minimum of 20 minutes while skimming the fats and impurities from the surface (depouillage).
4. Strain through fine mesh strainer.
5. Season to taste.