Prepare first
This dish uses 2 preparations, each with its own recipe. Each is shown at the quantity its own recipe makes.
- Roux: White, Blond & BrownCook preparation
- White Chicken StockCook preparation
Chicken Velouté
Back to Poulette SauceCooking
Step 1 of 4
1 of 4
Warm the unsalted chicken stock. Warm blond roux in another saucepan.
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What you are cooking with
- 80 g Blond roux
- 1 L White Chicken Stock
- 4 g Salt
- 0.5 g White pepper