Classic Chicken Velouté with Blond Roux

What you need

• 30 g (2 tbsp) unsalted butter
• 30 g (1/4 cup) all-purpose flour
• 500 ml (2 cups) light chicken stock, unsalted or low in salt
• salt, to taste
• white pepper, to taste

Method

Restated from the original video

1. 1

   Heat the stock in a small pot until it just simmers, and keep it hot.

2. 2

   Melt the butter in a heavy saucepan over medium heat.

3. 3

   Add the flour and whisk constantly. Cook until the paste is pale gold and smells faintly nutty, 2-3 min. Do not let it brown.

4. 4

   Pour in about a quarter of the hot stock while whisking hard, until smooth.

5. 5

   Add the rest of the stock in 3 more batches, whisking until smooth after each.

6. 6

   Bring to a bare simmer over medium-low heat. Cook, stirring often, until it is thick enough to leave a clear line when a finger is drawn across a coated spoon, 10-15 min.

7. 7

   Season with salt and white pepper to taste.

8. 8

   Strain through a fine sieve if any lumps remain, then use right away or press cling film onto the surface to stop a skin forming.

Imported from cozymeal.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.