Fish Veloute

By John, 19 January, 2014
Description
This is a basic ingredient in many sauces, but it is not itself a sauce.
Yield
4 cups
Preparation time
20 minutes
Ingredients
6 c Fish Stock
2 T Butter (Unsalted)
2 T Flour
Instructions
  1. Heat the fish stock to boiling. 
  2. In a heavy saucepan, melt the butter until the foam subsides.
  3. Stir in the flour to make a roux.
  4. Add the hot stock slowly, whisking it in until it is smooth.
  5. Return to the boil and reduce by one-third.
  6. Cover and refrigerate until ready to use.