Veloute Sauce

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Veloute sauce is one of the rich, velvety smooth mother sauces in French cuisine. The sauce is comparable to a béchamel or hollandaise in terms of consistency, flavor and ingredients. Veloute sauce starts with a roux, a lightstock is added and everything is cooked until the sauce coats the back of a spoon. The blonde sauce is often served as is or used to start a number of other rich sauces. Veloute has many derivatives or sauces that can be made by using it as a base which includes supreme sauce, made with mushrooms and cream as well as Bercy sauce made with fish stock, white wine, and shallots. Veloute, also known as the first mother sauce of French cuisine, was first identified in the 19th century although it likely dates back even further. Antonin Careme mentioned it in his cookbook titled, “The Art of French Cooking” and Auguste Escoffier later categorized all of the mother sauces along withmany others.

Place of Origin: Recipe difficulty:
France Medium
Preparation Time: Cook Time:
2 minutes 15 minutes
Yields: 1 1/3 cups of sauce, servings vary

!!!! Ingredients

  • 1 ½ tablespoons butter
  • 1 ½ tablespoons flour
  • 2 cups light stock (chicken, vegetable or fish will do)
  • Salt
  • Black pepper

How to Make !!!!?

!!!! Sauce – Step by Step Instructions:

1. Melt the butter in a small saucepan over medium heat.
2. Add the flour as you whisk.
3. Continue to whisk and allow the roux to cook for 3 minutes. During this time, it will turn light brown in color.
4. Whisk continuously as you pour in the light stock of your choosing. You can stop whisking when the roux has melted into the liquid and thickens it.
5. Bring to a boil, reduce to a simmer and leave to simmer for 7-10 minutes. Stir occasionally to prevent lumps.
6. Season with salt and black pepper to taste.

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Ideas to Use – !!!

Can veloute sauce be used on its own? Of course it can! The sauce can be served with poultry, fish, and fresh vegetables but it is often used as a base. For example, the sauce is great for making other sauces as previously stated or veloute sauce can be elevated with bolder flavor additions. Roasted garlic veloute is phenomenal as is celery root veloute. Both additions can be added to the saucepan as the roux is coming together. Afterward, you can pour in the stock, simmer and serve over the dish of your choosing.
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!!! is fit for:

Low-carb, ketogenic and lacto-vegetarian diets.

Veloute sauce is definitely a culinary gem. It can do no wrong as long as the sauce is executed correctly. Just keep in mind that the goal is a smooth sauce so some arm work is required. Aside from that, the sauce is easy breezy and can handle additional ingredients. Feel free to add what you like to the sauce whether that is shallots, mushrooms, fresh herbs or spices. Some of you may want to get really inventive and add some meat to the sauce. Meaty veloute over a Portobello steak is delicious!

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Category: Savory sauces

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