Sauce Velouté for an Elegant Dinner Dish Made with Poached Chicken Breasts
M-J’s Sauce Velouté Recipe
Save the broth from poaching chicken breasts as shown in a previous post, and make elegant sauce velouté, a classic feature of French cuisine. For this recipe, I would prefer the chicken poaching liquid to contain just salt, white wine, water, and a spoonful of lemon juice.
Make a roux with about two tablespoons each of butter and flour. Stir it until light tan and bubbly.
Add about two cups of chicken broth or poaching liquid, stirring it in quickly.
Cook the ingredients until smooth.
When the sauce is very thick, slowly add a half-cup of cream and incorporate it well, cooking on low heat for another minute. I like to use bamboo tools, because they do not scratch my cookware.