Ingredients
1 quart stock (chicken or veal)
2 ounces flour
2 ounces butter or oil
Preparation
1) Bring the stock to a boil in a saucepan.
2) Combine the butter or oil and flour, cook over high heat, stirring until you have a pale straw color (roux) (2-3 minutes).
3) Whip the flour and butter/oil mixture into the stock. Simmer (30-40 min), skimming the surface every 5-10 minutes. Strain the sauce with a strainer lined with cheesecloth. Salt and pepper to taste.
Ingredients
1 Quart velouté
2 egg yolks
1 Tbs butter
1 1/2 Tsp Lemon Juice
salt, pepper to taste
Preparation
1) Reduce velouté by half over medium heat; reduce heat to low, and beat in yolks, butter and lemon juice, cooking until desired thickness.