veloute

while holiday pies were in the oven, i took a moment to make sauce #2 of classical french cuisine:  veloute.  this is a basic roux but with chicken stock instead of milk.  the name means "velvety".  and i have to say, taste testing-wise, i'm very happy with it. 

it turned out smooth (i don't know if i would go as far as to say it's velvety) with good flavor.  i have no idea what to put it on, but it's thanksgiving, so i'm sure that won't be hard to figure out. 

i think bechamel and veloute are maybe the easiest of the five.  three more to go:  tomat, espagnole, and hollandaise...