Veloute sauce. In a saucepan, over medium heat, melt the butter. A velouté sauce (French pronunciation: ) is a savoury sauce, made from a roux and a light stock. The term velouté is the French word for velvety.
Since this recipe is simply broth thickened with roux, homemade stock yields the best results.
If you don't have the time to make your own, purchase stock from gourmet stores or specialty markets..
Poulette Sauce - made by adding freshly sliced mushrooms, parsley, and lemon to a chicken veloute.
You can cook Veloute sauce using 3 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Veloute sauce
- You need 31/2 cups of Massel chicken style liquid stock.
- You need 60 g of butter.
- It's 1/4 cup of plain flour.
Allmande Sauce - made from veloute sauce with the addition of mushrooms, peppercorn, lemon juice and thickened with a liaison instead of a roux. Supreme Sauce - made by adding heavy cream to a chicken veloute. One of the sauces that's derived from chicken velouté is called a suprême sauce, and it's made by finishing a veloute with cream, butter, and lemon juice. Supreme sauce is known as a secondary mother sauce because it can be served itself or used as the basis for still other sauce recipes.
Veloute sauce step by step
- Bring stock to the boil in a saucepan over high heat.
- Meanwhile, melt butter in a saucepan over medium heat. Add flour. Cook, stirring, for 1 minute or until mixture bubbles. Gradually stir in 1/2 cup stock. Cook, stirring, until.
- Mixture is smooth. Repeat with remaining stock, 1/2 cup at a time. Cook, stirring, for 5 minutes or until thickened..
How to make a classic Velouté white sauce at home. Don't get nervous about the names of some of these classic sauces like velouté (veh-loo-TAY). A veloute sauce made with chicken stock should ideally be served with chicken. Likewise, a sauce made from fish stock should be served with fish. To make a poultry stock see our article in the poultry section.
