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The Chopping Block's Owner and Chef Shelley Young demonstrates how to make Velouté, one of the five "mother" sauces of classical French cuisine.
Velouté Sauce
2 tablespoons unsalted butter
1 shallot, minced
2 tablespoons flour
2 cups chicken stock, cold
1/2 cup dry white wine
Salt & pepper, to taste
1 tablespoon fresh tarragon, chopped
1 teaspoon Dijon mustard
2 tablespoons cold butter
Melt butter in medium stockpot. Add shallot and saute until translucent. Add flour and stir. Cook for a couple of minutes. Add stock and whisk. Add wine. Simmer on medium heat for 15 minutes, stirring occasionally. Once the sauce has reduced and clings to spoon, turn heat to low. Season with salt and pepper. Stir in tarragon, mustard and 2 tablespoons cold butter. Taste for seasoning and serve.
