Veloute Sauce. Velouté (prounounced "vuh-loo-TAY") is one of the five mother sauces of classical cuisine, which means it's a starting point from which a number of sauces can be made. Veloute sauce is very versatile and picks up flavors [dropcap]T[/dropcap]he veloute sauce is a relatively easy recipe but takes a lot more preparation and. Most classic white sauces are derived from Velouté sauce, which is just a white stock (veal, chicken, or fish for example) that has been thickened with a white roux (an equal combination of flour and fat.
This is done by mixing together equal amounts of flour and butter to form. Veloute Sauce is one of the five leading sauces in French Cuisine. Extremely versatile and surprisingly simple to make, learn how you can make restaurant quality veloute sauce in only three steps! You can cook Veloute Sauce using 5 ingredients and 1 steps. Here is how you achieve that.
Ingredients of Veloute Sauce
- You need 3 Tablespoons of Butter.
- Prepare 3 Tablespoons of Flour.
- It’s 2 Cups of Chicken Fish Veal Stock , , or.
- It’s To Taste of white pepper , freshly ground.
- Prepare To Taste of Salt.
Velouté sauce is a stock-based white sauce thickened with a white roux. Smooth and velvety, a velouté sauce is commonly used as a. Categories: European Recipes French Recipes Sauce Recipes. This classic veloute sauce recipe is basically chicken stock thickened with flour and butter and seasoned with salt and pepper.
Veloute Sauce instructions
- In a saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the stock, 1/2 cup at a time. Whisk until smooth. Season with salt and pepper. Bring the liquid to a boil and reduce the heat to low and cook for 15 minutes. Remove from the heat and serve..
If you prefer a sauce that has more body and flavor, just continue. Velouté is one of the five mother sauces which is made by thickening a flavorful stock with a roux. As its name implies, its velvety and smooth texture is what makes a velouté sauce so special. Velouté sauce – considered the original 'mother sauce' of French cuisine – is the base for countless recipes. Learn how to make velouté and its daughter sauces.