Saffron veloute
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You start with a roux – equal parts butter and flour – and then whisk in some warm broth. If you have pan drippings, add them too, and finish them with some saffron threads for flavour and gorgeous colour.
YIELDS
2
Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups chicken stock
- 1/2 teaspoon saffron threads
- Kosher salt and black pepper, to season
Directions
- In a saucepan, over medium heat, heat stock, and saffron to a simmer. In another saucepan, melt the butter. Stir in the flour and cook for two minutes. Whisk in the stock, half a cup at a time. Whisk until smooth. Season with salt and pepper.
- Bring the liquid to a boil and reduce the heat to low and cook for about 10 minutes or until thickened. Remove from heat and serve. Enjoy!
