The Velutas sauce can be made with any stock. I could be fish, it could be beef chicken, it could be if you're a hunter and you Love to hunt for deer. You can make deer stock and then make your velutae So the velutae will take the name of any stock that you add to it today. We're gonna use beef stock to start your velutae We're gonna need two ounces of flour AP flour will work just fine if you happen to have black bread flour that works also also works really fine And we're going to use Two ounces of butter to make the root The root is very Important in the kitchen. It's a way to thicken our sauces So it started with equal parts of flour and butter We're gonna then mix it Mitz a well and then we're gonna take it onto the stove you have to cook the Rue a little bit. We are trying to remove that raw flour taste So in order to do that we're going to cook the Rue a little bit onto the blast blonde stage and then we're gonna add the stock to it the stock will simmer For about 45 minutes and it's gonna achieve the proper consistency Over gentle heat we cook our root to the blonde stage make sure they don't overcook your root There is three different kind of root white root blonde root and brown rule the brown as The more you cook your starches, they will lose thickening power So at this point, we're just gonna take it to the blonde stage Your root has to look the consistency of wet sand if it is too thick Just add a little bit of clarified butter. Let me just show you how it is if you really like your consistency There are a little bit thinner, but Wet sand is the way it has to look But this is a stage I Cooked my blonde Rue To then to add my sauce is it Rue is cooked at this time. I'm gonna add one and a quart one quart plus one cup of stock And the most important thing is my stock is cold my Rue is hot Please don't try to add hot stock into hot root otherwise it will clump up and you're gonna end up With a sauce with lumps in it Now at this very important stage All my Rue has been into all my stock has been introduced into the room I'm gonna really increase the heat to high heat and I'm going to stir Onto this reaches a boil a boiling point that will ensure that first of all I will not get any lumps and my Vellote will become lumpless and also By reaching the boiling point I make 100% sure that my starch has reached proper and maximum gelatinization Power which is the thickening of the sauce So it has reached the boiling point as you can see the consistency of the sauce has changed and Now we turn it down to a simmer you never want to boil sauces They might get ruined and might they might scorch at the bottom Now it has reached It's nice and thick we're gonna let it simmer for about half an hour to 45 minutes So that flower can really cook as you can see on the top of the sauce You have that little foam those are the impurities from the sauce and the flower that are coming to the top of the pot We're gonna remove those in a moment Just make sure you don't remove a lot of the sauce Just some of the foam The foam is on top We're gonna let it go for about half an hour Okay, our sauce has been simmering for about half an hour Proper consistency we taste it for salt and pepper We decide that that's a proper taste in your sauce It's going to look Nice and velvety no lumps And And it should reach what we call the nape consistency Which we should easily cover The back of a spoon as you run your finger leave a nice trail and that is a proper consistency of a finished valuté