This sauce is called a Veloute Sauce and has several variations. Rather than using a cream as the liquid base, we are going to use cooking stock. We can use chicken stock, seafood stock and if you like, vegetable stock. If you have the time to make your own stock, then by all means do so. But if you're pressed for time then feel free to use store bought...I've had great success with Swanson's.
I've made this sauce before with chicken stock and used it as a topping sauce for chicken filled crepes. I also used it as a pasta sauce and as a sauce over steamed vegetables.
Last night I broiled some fish and it looked just too plain sitting on the plate so I made this sauce using seafood stock. If you wish to do this, simply season the fish filet with a little salt, pepper and garlic powder and drizzle a bit of Joe and Son's Extra Virgin Olive Oil on it and broil until done.
Veloute Sauce for Seafood
½ teaspoon dried rosemary and ½ teaspoon minced garlic.*
Taste for salt and pepper and add as needed.
When I plated the fish, I poured a little sauce over it and sprinkled it with some plain paprika for color.