Velouté sauce
Preparation time: 15min
Cooking time: 10min

Ingredients:
20g butter
20g flour
300ml clear stock (lamb, chicken or any white meat)
salt and pepper to taste
several drops of lemon juice

- Melt the butter in a saucepan, add flour and cook until it turns light brown. Remove from the heat
- Gradually add the stock, stirring constantly. Boil on the low heat until the sauce thickens and develops satin texture. Add salt, pepper and lemon juice.
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