A+ A A-




3 cups chicken stock

2-1/2 tablespoons unsalted butter

3 tablespoons unbleached flour

¼ teaspoon kosher salt

1/8 teaspoon freshly ground white pepper




Pour off  1 cup chicken broth and reduce it to 1 tablespoon of glaze over high heat.


Make a roux : melt the butter in a saucepan.  Whisk in the flour and cook for 2 minutes; the flour  will begin to color.  Add the stock all at once, whisking constantly.  Bring the velouté up to a simmer continuing to whisk as it heats.  Pour in the glaze, still whisking.  Continue simmering 2-3 minutes more until the sauce reaches the consistency of heavy cream.  Off the heat, season with salt and pepper.