Veloute which in French means “the texture of velvet”, is a silky dip that is particularly delicious when served piping hot. Similar to béchamel, except for the addition of chicken stock instead of milk, this is a very flexible dip where in you can replace the stock with the kind of meat you are serving, for example, if you are serving fish with this, replace the chicken stock to that of fish or if you are serving it with baked veggies, replace it with vegetable stock.
Here is a basic Veloute recipe for your good times.
- Chicken Stock: 2 cups
- Butter: 2 teaspoon
- Plain flour: 3 tbsp
In an aluminium pan (preferably) boil the chicken stock. To this, add the butter and boil in simmer. Ladle out half a cup of chicken stock and let it cool for sometime. Add flout to it to make a thick paste. Add this paste to the boiling stock and let it thicken for a minute or two.
Serve immediately with a blob of butter and fresh pepper.