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Veloute SauceVeloute SauceThe basic method of making a veloute is to prepare a light colored stock (white), which is combined with roux. It is not consumed directly but serves as a base of other sauces or added to recipes. The Complete Book Of Sauces 
Ingredients: 2 tbsp - Butter 1/2 tsp - White Pepper 1 1/2 tbsp - Flour 2 cup - Vegetable stock Salt to taste Method: Melt butter in a stock pot over medium heat and add the flour stirring continuously, till it gets a light glaze. Add the stock and whisk till well combined. Simmer and cook for a while. Season with salt and pepper. Another variation Ingredients: 2 tbsp - Butter 1/2 cup - Mushrooms finely diced 2 cup - Vegetable stock 1/2 tsp - White Pepper 1 tbsp - Flour 1/4 cup - Double Cream 1 tbsp - Parsley fresh Salt to taste Method: Melt butter in a stock pot over medium heat and add the flour stirring continuously, till it gets a light glaze. Add the mushrooms, parsley, pepper, stock and salt and mix till well combined. Let the mix simmer for a while. Add the cream and mix well. Let it cook for about 3-5 mins before turning off the heat. Torani Original Mocha Sauce, White Chocolate, 16.5-Ounce Bottles (Pack of 6) 
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