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, rather than a finished sauce. 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. Categories: European Recipes French Recipes Sauce Recipes.

Extremely versatile and surprisingly simple to make, learn how you can make restaurant quality veloute sauce in only three steps! This classic veloute sauce recipe is basically chicken stock thickened with flour and butter and seasoned with salt and pepper. Veloute sauce is one of the five "mother" sauces of classic French cuisine. You can cook Veloute Sauce using 5 ingredients and 1 steps. Here is how you achieve it.

Ingredients of Veloute Sauce

You need 3 Tablespoons of Butter.
You need 3 Tablespoons of Flour.
It's 2 Cups of Chicken Fish Veal Stock , , or.
It's To Taste of white pepper , freshly ground.
It's To Taste of Salt.

To make veloute sauce, first of all a roux is prepared. This is done by mixing together equal amounts of flour and butter to form. The five French mother sauces are: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato. The sauces are Bechemel, Velouté, Espagnol and Allemande. (Either Hollandaise, mayonnaise and tomato is sometimes included as the fifth, depending on the author).

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..

See more ideas about Velouté sauce, Sauce, Recipes. Chicken velouté, one of the five mother sauces of the culinary arts, is the basis for the classic suprême sauce, mushroom sauce, and others. 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. Don't know a Sauce Velouté from a Sauce Mornay?