Basic Chicken Veloute

Preparation

1.  Melt butter in a heavy 3-quart saucepan over low heat.  Whisk in flour and cook roux slowly, stirring, for 6 to 8 minutes until a pale golden color, but not browned.

2.  Slowly whisk heated stock into to flour/butter mixture (roux).

Bring to a boil, reduce to a simmer, and cook sauce 5 to 10 minutes. Season to taste and serve.

Note: Veloute is a parent sauce and is the base for numerous variations.  The base sauce can be refrigerated for several days or frozen for future use.
If the sauce is not to be used right away, scrape down the inside of the pan and cover with a film of butter, dampened wax paper or plastic wrap.  Set aside to use later, keep warm over hot water, refrigerate, or freeze.