Silken Butter-Roux Velouté Sauce

1. Make the Roux

Place a medium saucepan over medium heat and add the unsalted butter. As the butter melts, whisk in the all-purpose flour steadily. This process, which should take about a minute, creates a smooth roux. You'll know it's ready when it develops a golden color and releases a nutty aroma, indicating that the flour is cooked through.

2. Add Initial Broth

Remove the saucepan from the heat and pour in 0.25 cups (60 ml) of the chicken broth, whisking vigorously until the mixture is smooth. This step is crucial as it ensures that the base of your sauce is lump-free, setting a perfect foundation for the velouté.

3. Incorporate Remaining Broth

Return the saucepan to the heat, and gradually whisk in the remaining 3.75 cups (900 ml) of chicken broth. Bring the mixture to a simmer over medium-high heat, allowing it to cook for 15 to 20 minutes. During this time, the sauce will reduce by about one-quarter, becoming thicker and more flavorful.

4. Add Cream and Season

Once the sauce has reduced, stir in the heavy cream and let it simmer for an additional minute. This will add a rich, silky texture to your velouté. Season with kosher salt and freshly ground black pepper to taste.