Veloute Sauce
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 Veloute Sauce

 2 c chicken stock
2 T cornstarch
2 T water
TT salt and pepper

 Place the empty skillet with the fond (all of the chicken/pesto bits and pieces that are stuck to the bottom) over medium heat.  Once it starts to sizzle, add the chicken stock and scrape up the fond. Make slurry (a mix) with the cornstarch and water.  Once the stock has come to a boil, whisking all the while, add the cornstarch slurry and cook until lightly thickened.  Taste and adjust seasonings. 

Serve over Pesto Stuffed Chicken Roulades.

 

 

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