Velouté, or Sauce Blanche Grasse (for 5 litres)

Ingredients

• 625 grammes Roux Blond made with butter
• 5 litres and a half white veal stock (Fonds de Veau blanc)

Instructions

1. Slake the roux with the veal stock, cold or hot; if hot, take the usual precautions to get the sauce quite smooth.
2. Bring to the boil, stirring.
3. Hold at a slow, steady boil for 1 hour and a half, so that the dépouillement is perfect; do it with the greatest care.
4. Pass through the étamine and work with the spatula until completely cold.