Instructions: 1. Bring stock to a boil and then turn down to a simmer.

2. stir in cold or room temp pale roux, work out any lumps.

3. simmer for 40 minutes, whisking as needed, skim any scum off the top of the veloute.

4. Strain through cheesecloth & adjust the seasoning with salt & pepper.

NOTES : This is a Mother Sauce, you can make a variety of sauces & soup from this..

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