Add a classic touch to your weekend meal with this Root Medley Velouté, adapted from Julia Child’s famous cookbook. Butter, buckwheat flour, and white stock come together in a smooth, savory sauce finished with Dr. Cowan’s Garden Root Medley. Serve it over chicken salad for a simple and flavorful meal.
Root Medley Veloute over chicken salad." Recipe is adapted from Julia Child's famous.
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.
Do not overcook the roux. It will continue to darken and the flavor will change, as well.
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.
