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Chicken Stock Veloute

Chicken Stock Veloute

June 04, 2020

Root Medley Veloute over chicken salad." Recipe is adapted from Julia Child's famous cookbook

Root Medley Veloute over chicken salad." Recipe is adapted from Julia Child's famous cookbook

 

Ingredients

  • 2 cups white stock
  • 3 tbsp butter
  • 3 tbsp buckwheat flour
  • 1 tbsp Dr. Cowan’s Garden Root Medley
  • Salt and pepper to taste

 

Directions

  1. First, create the roux. In a small saucepan, melt the butter on medium heat until it is frothy. Add the buckwheat flour and continue to stir with a wooden spoon or whisk until the roux turns a pale golden color.
  2. Do not overcook the roux. It will continue to darken and the flavor will change, as well.
  3. Whisk in the stock in ½-cup increments until the mixture is smooth. Then, add the desired amount of salt and pepper and the Root Medley. Bring the sauce to a boil, reduce the heat and let it simmer for 20 minutes.



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