Making a Veloute Sauce And Who Wouldn’t?

For this mother sauce that we’re gonna do, we’re gonna do the Veloute. The Veloute is made with a chicken stock or a light stock instead of a milk or a cream. We’re gonna use the same basics as the one before. We got the flour and the butter and we have chicken stock. So we’ll go over and we’ll make our roo and then we’ll make our sauce try by melting the butter down like we did before at her flour. All right, bring our chicken stack over, add our roo. Take the handy stir and stir that up and bring it up to a boil. This is an ideal sauce for fish. You could add wine after reducing it, and it would be a nice sauce that you could use for delicate meats. This one here in particular is, we’re using a light chicken stock so you can add some seasonings or flavors to it. mushrooms, now that it’s boiling, it’s at its thickest point so you can end up reducing it down a little bit more to get it thicker. If like some pretty good sauce consistency, I would probably take it down a little further.

You can season it with bay leaf. There’s many different things that you could do with the sauce. Then De Blanc is probably one of the most popular ones. The Veloute is very similar to the bechamel. We used a stock instead of using a, a milk or a cream base. like I said, this one’s a little bit more for if you were to use a light stock such as a fish stock to cover a, a fish, or you can do chicken stock.

Velouté sauce is one of the five mother sauces in French cuisine, and it is made with butter, flour, and stock. It has a smooth and creamy texture and a mild flavor. Here is one possible way to make it:

• In a small saucepan over medium heat, melt 4 tablespoons of unsalted butter. Stir in 4 tablespoons of all-purpose flour and cook for 2 minutes, stirring constantly, to make a blond roux. Do not let the flour brown or the sauce will lose its light color.

• Gradually whisk in 3 cups of low-sodium chicken broth (or any other clear stock of your choice), 1/2 cup at a time, until the sauce is smooth and lump-free. Season with salt and pepper to taste.

• Bring the sauce to a boil, then lower the heat and simmer for about 15 minutes, stirring occasionally, until the sauce is slightly thickened and glossy. You can also add some nutmeg, parsley, or other herbs or spices for extra flavor if you like.

• Enjoy your velouté sauce with chicken, fish, vegetables, or any other dish you prefer.

Some velouté infusions that are easy to make are:

• Mushroom velouté: Add some sautéed mushrooms and a splash of cream to the basic velouté sauce for a rich and earthy flavor. You can use any kind of mushrooms you like, such as button, cremini, shiitake, or porcini. This sauce goes well with chicken, pork, or pasta dishes. You can find a recipe for mushroom velouté from this website

• Lemon and caper velouté: Add some lemon juice, lemon zest, and capers to the basic velouté sauce for a tangy and briny flavor. This sauce is perfect for fish, especially salmon or cod. You can also add some fresh dill or parsley for extra freshness. You can find a recipe for lemon and caper velouté from this website

• Cheese velouté: Add some grated cheese to the basic velouté sauce for a cheesy and creamy flavor. You can use any kind of cheese you like, such as cheddar, gruyere, parmesan, or blue cheese. This sauce is great for macaroni and cheese, broccoli and cheese, or ham and cheese dishes. You can find a recipe for cheese velouté from this website

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