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

20 Mins

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!