La Sauce Velouté
From elgourmand2 8 years ago
- 30 Min to make
- Serves Some
The ingredients of a velouté are equal parts butter and flour to form the roux and a light chicken or fish stock, with some salt and pepper to season as needed. The sauce produced is commonly referred to by the type of stock used e. Read more g. chicken velouté. This recipe makes a medium thick velouté. Velouté is one of the French “Five Mother Sauces” and is a versatile sauce and the basis for a number of other sauces. It can be spiced accordingly. See less
Ingredients
- • 1 cups white stock (veal, chicken, veggie or fish) - white stock just means the bones weren’t roasted before the stock was made. Veggie stock is seldom used. shopping list
- • 2 Tbs. unsalted butter. shopping list
- • 2 Tbs. flour. shopping list
- • Salt & Pepper - to taste. shopping list
How to make it
- 1. Melt the butter over low to medium heat (don't let it burn) and add the flour.
- 2. 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.
- 3. Whisk the stock into the roux and keep heating and whisking. When the stock begins to simmer again, cook until the sauce thickens.
- 4. Depending on your stove, the sauce may take 5 - 10 minutes to get to your desired consistency.
- For thick velouté use 3 Tbs. butter and 3 Tbs. flour. For a thinner sauce use more stock.
People Who Like This Dish 2
- twill10 Cape Girardeau, MO
- clbacon Birmingham, AL
- elgourmand2 APia, Samoa
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments