Yields ½ gallon
This sauce is the base for many cream sauces.
1 tablespoon olive oil
1 tablespoon flour
1 gallon stock (vegetable, poultry, beef, fish, or seafood; see recipes in Chapter 8)
Heat the oil slightly on medium heat. Using a wooden spoon, mix in the flour. Whisk in the stock and simmer until reduced by half.
Remove from heat and cool in an ice water bath. Place in freezer-safe containers. Store in freezer.
When making Velouté you can use butter in place of oil for a richer flavor. However, keep in mind that using butter is not in keeping with a Mediterranean diet.