-BasicRoux-.
Heat the clarified butter or oil in a pan over moderate heat.
Add the flour all at once.
Stirring constantly, cook over low heat until the roux is very pale ivory, about 8 minutes.
-WhiteMirepoix-.
Cut the vegetables into an appropriate size, based on the cooking time of the dish.
Add mirepoix to the recipe as directed.
-Sachetd'Espices-.
Place all ingredients on a piece of cheesecloth approximately 4 inches square.
Gather up the edges and tie with butcher's twine, leaving a long tail of string to tie to the stockpot handle.
A standard sachet d'epices, French for bag of spices, as with the bouquet garni, should be removed and discarded after enough flavor has been released into the stock or other preparation.
-Veloute-.
Thicken your stock with just enough roux for the proper texture.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2699.51 Kcal (11302 kJ)
Calories from fat	1639.28 Kcal
		% Daily Value*
Total Fat	182.14g	280%
Cholesterol	506.92mg	169%
Sodium	7993.83mg	333%
Potassium	866.34mg	18%
Total Carbs	221.97g	74%
Sugars	4.98g	20%
Dietary Fiber	12.89g	52%
Protein	56.5g	113%
Vitamin C	7.2mg	12%
Vitamin A	0.7mg	22%
Iron	9.4mg	52%
Calcium	371.4mg	37%

Amount Per 100 g
Calories	181.51 Kcal (760 kJ)
Calories from fat	110.22 Kcal
		% Daily Value*
Total Fat	12.25g	280%
Cholesterol	34.08mg	169%
Sodium	537.49mg	333%
Potassium	58.25mg	18%
Total Carbs	14.93g	74%
Sugars	0.33g	20%
Dietary Fiber	0.87g	52%
Protein	3.8g	113%
Vitamin C	0.5mg	12%
Iron	0.6mg	52%
Calcium	25mg	37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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