Note: Velouté is one of the five sauces of classical cuisine. It can also be used for fish.
6 cups chicken stock
2 Tbsp clarified butter
2 Tbsp thickener (see Low Carb Thickeners)
Heat the chicken stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.
In a separate heavy-bottomed saucepan, melt the clarified butter over a medium heat until it becomes frothy. Do not let it turn brown as it will affect the flavour.
Stir the thickener you choose until it is fully incorporated into the butter, giving you a pale-yellow-colored paste. This paste is called a roux.
Heat the roux for another few minutes or so, until it has turned a light blond color. Don’t let it get too dark.
Using a wire whisk, slowly add the hot chicken stock to the roux, whisking vigorously to make sure it’s free of lumps.
Simmer for about 30 minutes (the volume will be reduced by about one-third) Stir frequently to make sure the sauce doesn’t scorch at the bottom of the pan. Use a ladle to skim off any impurities that rise to the surface.
The resulting sauce should be smooth and velvety. If it’s too thick, whisk in a bit more hot stock.
For an extra smooth consistency, you can pour the sauce through a wire mesh strainer lined with a piece of cheesecloth.
Keep the velouté covered until you’re ready to use it.
Makes about 1 quart of chicken velouté sauce.
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