VELOUTE SAUCE

Ingredients 

White stock (Veal, chicken or fish)             1liter
White Roux                                               50-6-gm

Technique of Preparation

1. Bring the stock to a boil
2. Whip the roux into the stock, work out all the lumps.
3. Simmer for 20-30 minutes, skimming the surface as necessary.
4. Strain the sauce and adjust the seasoning with salt and pepper to taste.

(source; al, M. S. (2012). Culinary Arts 1. Kuala Lumpur: UiTM Press, UiTM 2010.)