Chicken Stock Veloute

Root Medley Veloute over chicken salad." Recipe is adapted from Julia Child's famous cookbook

Ingredients

• 2 cups white stock
• 3 tbsp butter
• 3 tbsp buckwheat flour
• 1 tbsp Dr. Cowan’s Garden Root Medley
• Salt and pepper to taste

Directions

1. First, create the roux. In a small saucepan, melt the butter on medium heat until it is frothy. Add the buckwheat flour and continue to stir with a wooden spoon or whisk until the roux turns a pale golden color.
2. Do not overcook the roux. It will continue to darken and the flavor will change, as well.
3. Whisk in the stock in ½-cup increments until the mixture is smooth. Then, add the desired amount of salt and pepper and the Root Medley. Bring the sauce to a boil, reduce the heat and let it simmer for 20 minutes.