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). It’s a fancy French name for a white sauce that is stock based and thickened with a white roux.
The stock used is usually chicken, veal, or fish. Velouté is considered one of the five ‘mother sauces’ that almost all of the classic French sauces are derived from.
It is an important sauce to have in your repertoire because from it, you can prepare a myriad of other sauces just by adding a few simple ingredients. The two most notable sauces that are based on velouté are Sauce Allemande and Sauce Supreme.
Below the recipe is a cooking video demonstration on make Veloute Sauce. You can also learn more about making sauces at home here.
1 1/2 cups white stock (veal, chicken, or fish) - white stock just means the bones were not roasted
2 tablespoons unsalted butter
3 tablespoons flour
Salt & Pepper - to taste
How To Prepare At Home
All you need to do is assemble the ingredients and get your cookware together.
Bring the stock to a simmer in a large saucepan.
In a separate saucepan, melt the butter over low heat (don't let it burn) and add the flour. Raise the heat to medium and stir the butter and flour together for about 2 minutes. You are making the roux. Take a good whiff and it should have a pleasant toasted smell.
Whisk the simmering stock into the roux and keep heating and whisking. When the stock begins to simmer again, turn down the heat to low and cook until the sauce thickens. A thin skin may form, just skim it away with your spoon. Depending on your stovetop, the sauce may take 5 - 10 minutes to get to your desired consistency.
Season with salt and pepper
Strain if you have a fine mesh strainer or chinois.
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