First, we need to make the roux. This is the base of our sauce. Get a medium-sized saucepan and put it on your stove over medium-low heat. Add your butter and let it melt completely. Once the butter is melted and bubbly, add all of the flour at once. Start stirring right away with a whisk or a wooden spoon. You want to mix the flour and butter together until it forms a smooth paste. Keep cooking this paste for about two minutes, stirring often. This important step cooks the raw taste out of the flour. You want your roux to be a very light, blonde color, not brown.

This is the most important step for getting a smooth, lump-free sauce. It’s a good idea to warm up your stock a little bit in another pot or in the microwave. It doesn’t need to be boiling, just warm. Now, start adding the warm stock to your roux, just a little bit at a time. As you pour a little stock in, whisk, whisk, whisk! Keep whisking until the sauce is completely smooth before you add more stock. Continue this process, adding a little stock and whisking until it’s all mixed in. Taking your time here will pay off!

Once all the stock is mixed in and your sauce is smooth, turn the heat up just a little bit to bring it to a gentle simmer. A simmer means you see tiny bubbles coming to the surface. Let the sauce simmer for about 10 to 15 minutes. This helps the sauce to thicken up nicely and allows the flavors to come together. Be sure to stir it every now and then so it doesn't stick to the bottom of the pan.

After your sauce has thickened, it’s time to finish it. Turn off the heat. Taste the sauce first, and then add salt and white pepper until it tastes just right to you. If your sauce has any small lumps, you can pour it through a fine-mesh strainer for a perfectly silky texture. Your **classic velouté sauce** is now ready to be used over chicken, fish, vegetables, or in your favorite casserole!