MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sauce Veloute
Categories: Five, Poultry, Herbs
Yield: 3 Cups

3 tb Unsalted butter
3 tb A-P flour
2 c Chicken or veal stock;
- warmed
Freshly grated nutmeg
Salt & fresh ground pepper

In a small pot over medium heat, melt the butter. When
the foam begins to subside, whisk in the flour and cook,
stirring frequently, until the roux turns a pale
golden-brown color, 3-4 minutes. Whisk in the warm stock
in 1/2 cup increments until the mixture is smooth. Bring
to a full boil, then add the nutmeg, turn the heat to
medium-low and cook at a low simmer until the sauce has
thickened enough to coat the back of a spoon, about 20
minutes. Remove from heat and season to taste with salt
and pepper. Use sauce velouté immediately, or transfer
to a heatproof container, cover the surface with plastic
wrap, and refrigerate for up to 3 days.

By Saveur Editors

RECIPE FROM: https://www.saveur.com

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