Classic Veloute Sauce

Melt the butter in a small saucepan on a medium heat. The flour is added to it, while stirring constantly and then part of the broth.

Stir until a creamy mixture is obtained.

Pour the rest in a small stream.

Add the liquid cream, then stir again.

Season the sauce with salt and black pepper.

Veloute sauce is suitable for poultry, fish and seafood.