Voluté Sauce

Ingredients

• 20g plain flour
• 20g unsalted butter
• 400ml chicken or fish or vegetable stock

Preparation Time: 5 minutes
Cooking Time: 1 minute
Serves: 3

Method

1. Melt the butter in a saucepan.
2. Add the flour and stir them together until it forms a paste.
3. Add about 50ml of the stock and stir well to combine it (it may appear as if the stock will never combine with the butter and flour, however, if you keep stirring, it will eventually come together).
4. Add another 50ml of the stock and, again, stir it well until it has combined.
5. Continue adding the stock, 50ml at a time, until it has all been combined.
6. Boil the sauce for 2 minutes to cook the flour (otherwise the sauce has a floury taste) and thicken the sauce.
7. Season with salt & pepper and use as required.

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Useful Information

Can it be frozen? Yes.
Can it be prepared in advance? Yes, it can be finished up to 3 days in advance (place a piece of cling-film/plastic-wrap on the surface of the sauce to prevent it developing a skin).
Will leftovers be nice? Yes, for up to 3 days.

Notes