½ l of stock (chicken or fish)
For this one we start by heating the stock in a saucepan. When it is hot, turn down the heat so it will just stay warm.
In a separate pan, melt the butter over medium heat. Be very careful not to turn the heat up too much, we do not want it to overcook and turn brown. When melted, add the flour and stir it till it starts forming a paste. You should now have a pale-yellow roux, that we will let cook just a little more until it turns a bit blonder, but not dark!
Now the whisking starts. Slowly add the stock to the roux whilst whisking like crazy, to make sure that there are no lumps of the roux left.
Let it simmer for about 30 minutes or until the total volume has been reduced by a third. Remember to stir it frequently to avoid scorching in the bottom of the pan. If you have not been whisking your best, some impurities will rise to the top, just remove them with a fork. There you have it, the Véloute.