Velouté Sauce
Despite being a simple sauce to prepare, each step to be taught in this recipe is crucial for the final result.
Equipment
- Whisk
- Sieve or chinoy
- Small saucepan
- Medium pot
- Spatula
Ingredients
- 1 liter Chicken stock
- 60 g Butter
- 60 g Flour
- 1 pc Bouquet garni
- Salt to taste
- White pepper to taste
Instructions
Preparing roux
- Melt the butter in a small saucepan over medium heat. When the butter begins to foam, add the flour and cook for 5mins. Set aside to cool.
Preparing bouquet garni
- Parsley stalks, 1 bay leaf, 1 celery stalk, wrapped in a green leek leaf, tied with culinary string.
Preparing sauce
- Bring the white chicken stock to simmering in the medium pot.
- Temper the roux with a little stock and then mix with the rest gradually, whisking constantly. Do not let it boil.
- Add the bouquet garni and skim any impurities from the surface of the liquid - écumer.
- When the velouté is coating the back of a spoon, remove the bouquet garni, season to taste, and strain the sauce.
Notes
Velouté sauce is produced with simple ingredients and features a thickened white stock resulting in a velvety, smooth texture.
As one of the five mother sauces of French cuisine, it is a starting point for various other sauces. Its consistency enriches fine and homemade dishes such as poultry, seafood, veal, eggs, and vegetables.
I hope this article has improved your cooking skills. To learn more, take a look at Hollandaise Sauce: How To Prepare A Classic French Emulsion