Veloute

Directions

1. 1
   In a saucepan melt butter over low heat.
2. 2
   Add flour and stir (using a wooden spoon).
3. 3
   In a separate saucepan have hot stock over low to medium heat.
4. 4
   While constantly whisking, gradually add hot stock to the roux (the butter and flour mixture).
5. 5
   Simmer mixture while continuing to whisk.
6. 6
   Sauce will thicken in a few minutes.
7. 7
   ***To basic finished veloute sauce, add 1 cup sauteed mushrooms, Tabasco, and 1/4 cup grated Parmesan.
8. 8
   Toss with pasta.
9. 9
   Garnish with parsley