Serves: 12
Total Calories: 74
Yield: 3 cups
Prep time:
Cook time:
Total time:
In a 2-quart saucepan, melt the butter; add the flour and work into a roux. Cook for 1 minute over medium heat, stirring constantly with a wire whisk. Be very careful not to burn the roux.
Stir in hot stock and bring to a boil stirring constantly. Simmer over medium heat for 10 minutes stirring often. Add the heavy cream and bring to a boil stirring constantly. Remove sauce from heat and stir in the Worcestershire sauce, salt, pepper and nutmeg.
Keep warm until ready for use.
This Chicken Velouté Sauce recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.
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