SAVOURY SAUCES: This is a version of the basic white cream sauce that is delicious with chicken & turkey.

VELOUTE (WHITE ROUX) SAUCE:

¼ cup butter                                                    

¼  cup all purpose flour

salt and white pepper                                      

a handful of mushroom stalks

few drops lemon juice

2 ½ cups warm chicken stock or 1 ½ cup stock + 1 ½ cups white wine          

In a heavy saucepan over low heat, melt butter. Add flour and cook for 8 to 10 minutes, stirring constantly, until the roux is pale straw colour.

Add white wine if using, to deglaze the pan; then the warm stock, whisking it in smoothly. Bring mixture to a boil over medium-high heat; then add in mushroom stalks. Cook sauce, stirring occasionally, until it is reduced by one third and is thick and creamy. Flavour with lemon juice, salt and pepper to taste. Strain and use as required.