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List of ingredients for Sauce velouté


* 1.5 litres veal, chicken or fish stock
* 150g blond roux (75g clarified butter and 75g plain flour)

===Method===
* Blend the ingredients together.
* Bring to the boil in a saucepan, stirring with a wooden spoon until the first bubbles appear.
* Simmer slowly for 90 minutes, skimming frequently.
* Strain through a cloth.
* If you wish to make in advance, drop a few small knobs of butter onto the top to prevent a skin forming.
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Recipe from: https://www.cookipedia.co.uk/wiki/index.php/Sauce_velouté

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