Sauce Velouté

2 ounces flour
4 ounces butter, divided
5 cups white or chicken stock
Salt and white pepper as needed
Note: Classically speaking, veloute is a sauce made with white veal stock. Given the relative unavailability of veal leg bones -- and the unwillingness of many to use them -- chicken stock makes an acceptable substitute
  1. In a 2 quart saucepan, melt the butter over medium heat; add flour and stir well. Shake out to level; stir to prevent from scorching. Cook for two minutes. The roux will be very slightly yellowish in color, and release a nutty fragrance.
  2. Add five cups of cold stock to the hot roux, whisking vigorously. When fully blended, bring to a boil, stirring constantly. Reduce heat to a simmer. Move pot halfway off the burner and simmer very slowly for one hour, occassionally removing accumulated skin. The sauce should be a medium consistency, with a smooth, even texture, a nice shine and an excellent body. Season to taste with salt and white pepper.