Veloute Sauce is made from a white roux and white stock. While delicious on its own, this sauce is a starting point for other sauces, gravies, and soups.
Stir in the all-purpose flour, to create a roux. Cook for two minutes, stirring constantly.
Whisk in the chicken stock, a ½ cup at a time, whisking until smooth and incorporated. Season with salt and white pepper. (Start with a ¼ teaspoon of each and taste before adding more.)
Bring the liquid to a boil. Once boiling, reduce the heat to low and cook for an additional 10 minutes. Remove from the heat and serve immediately.