The second French Mother Sauce is the Velouté. The word itself is derived from Velours/Velvet which is amazingly fitting for this silky and lush sauce. It's almost exactly like Béchamel, but chicken or fish gravy is used instead of milk. Jonny made the gravy the night before by putting the bones from our chicken supper into a pot of water. Added some garlic, onion, salt, pepper and let it simmer for the entire afternoon. And here is the method for the sauce:
Ingredients:
-3 Tbsp butter
-3 Tbsp flour
-2 Cups chicken stock
-Sea salt and black pepper
Method:
In a saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the stock, 1/2 cup at a time. Whisk until smooth. Season with salt and pepper. Bring the liquid to a boil and reduce the heat to low and cook for 15 minutes. Remove from the heat and serve.
Voila! Classic velouté