Velouté

1.Melt the butter in a medium, heavy-bottomed saucepan over medium heat until it is completely liquid and foamy.

2.Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, to create a blond roux. Ensure the roux remains pale yellow and does not brown, which is crucial for maintaining the sauce's light color.

3.Gradually whisk in the hot stock, pouring slowly at first to prevent lumps. Continue whisking until all the stock is incorporated and the mixture is smooth.

4.Bring the sauce to a gentle simmer, stirring occasionally. Reduce the heat to low and simmer for 20 minutes. This simmering time is essential to cook out the raw flour taste and allow the sauce to thicken properly.

5.During the simmering process, use a ladle or spoon to skim any impurities or foam that rise to the surface.

6.Strain the finished Velouté through a fine-mesh sieve into a clean bowl or container to ensure a perfectly smooth, velvety texture.

7.Season the sauce with kosher salt and a pinch of white pepper to taste. If not serving immediately, cover the surface directly with plastic wrap to prevent a skin from forming.