The Five Mother Sauces,chicken Velouté Sauce
From twill10 8 years agoIngredients
- http://culinaryarts.about.com shopping list
- chicken Velouté Sauce shopping list
- chicken velouté is the basis for the traditional Suprême sauce, as well as the classic Mushroom sauce, the Aurora sauce and many others. shopping list
- Note that the velouté is not itself a finished sauce — that is to say, it isn't typically served as is. You could, however, simply season it with salt and pepper and use it much as you would a basic gravy. shopping list
- Veal Velouté Sauce shopping list
- Suprême Sauce Recipe shopping list
- Allemande Sauce Recipe shopping list
- Ingredients shopping list
- •6 cups chicken stock shopping list
- •2 oz clarified butter shopping list
- •2 oz all-purpose flour shopping list
How to make it
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Preparation
- 1. Heat the chicken stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.
- 2. Meanwhile, in a separate heavy-bottomed saucepan, melt the clarified butter over a medium heat until it becomes frothy. Take care not to let the butter turn brown, though — that'll affect the flavor.
- 3. With a wooden spoon, stir the flour into the melted butter a little bit at a time, until it is fully incorporated into the butter, giving you a pale-yellow-colored paste. This paste is called a roux. Heat the roux for another few minutes or so, until it has turned a light blond color. Don't let it get too dark.
- 4. Using a wire whisk, slowly add the hot chicken stock to the roux, whisking vigorously to make sure it's free of lumps.
- 5. Simmer for about 30 minutes or until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn't scorch at the bottom of the pan. Use a ladle to skim off any impurities that rise to the surface.
- 6. The resulting sauce should be smooth and velvety. If it's too thick, whisk in a bit more hot stock until it's just thick enough to coat the back of a spoon.
- 7. Remove the sauce from the heat. For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth.
- 8. Keep the velouté covered until you're ready to use it.
- Makes about 1 quart of chicken velouté sauce.
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