Veloute Sauce - cooking recipe

Ingredients

3 tablespoons roux
2 cups stock
1/2 cup mushrooms, peeled or 1/2 cup fresh mushroom stems and pieces
1 pinch nutmeg
salt and pepper

Preparation

Whisk the stock into the roux to get a smooth mix and add the mushrooms.
Bring the sauce to a low simmering boil and cook for 10 minutes.
Strain to remove the mushrooms, add nutmeg, season to taste and serve.