A classic Velouté sauce recipe, one of the 5 French mother sauces. Ingredients (makes about 2 cups / 500 ml) • 2 tbsp butter • 2 tbsp flour • 2 cups light stock, warm • (Traditionally: chicken, fish, or veal stock) • Salt, to taste • White pepper, to taste Instructions / Make a blond roux 1. Melt butter in a saucepan over medium heat. 2. Add flour and whisk constantly for 2-3 minutes, until the roux becomes pale golden (not brown). • This is called a blond roux. Add warm stock 1. Gradually pour