Velouté Sauce:
Classically it is not used as a sauce but is used to make other sauces that will follow this recipe.
Velouté is one of the five classic French Mother sauces.
There are 3 types of this sauce, Chicken Velouté, Veal Velouté and Fish Velouté. The type you make depends on which stock you use.
Velouté Recipe:
Amount: 1 Quarts
Cook Time: 1 Hour
Ingredients:
1 1/4 qt White Stock (chicken, veal or fish)
4oz Butter
4oz Flour
Amount: 2 Quarts
Cook Time: 1 Hour
Ingredients:
2 ½ qt White Stock (chicken, veal or fish)
4oz Butter
4oz Flour
8oz Flour
Method:
Put appropriately sized sauce pot on med head and add the butter to the pot and melt it, add the flour and stir continually as not to scorch the mixture. Keep stirring until the “roux” begins to bubble and look cakey, around 3-5 minutes. Continue cooking until you have a blond roux this will have a slight yellow/light brown color not yet a full brown.
Slowly add the white stock to the roux and whisk thoroughly and bring to a boil then down to a simmer and simmer for 1 hour.
Do not season with salt or pepper. This is a base for other sauces which will then be seasoned.
Strain the liquid through a “Chinois” lined with cheese cloth. Into an appropriately sized container and rapidly cool in an ice bath from 140⁰ to 70⁰ degrees within 2 hours and place in the cooler/refrigerator and must reach 40⁰ degrees within the next two hours.
Use for your desired purpose.
You can make the following small sauces with from White Veal Velouté:
Allemande Sauce: Creamy sauce with a lemon accent made from Veal Velouté.
Poulette Sauce: Creamy mushroom flavored sauce made from Allemande Sauce.
Aurora Sauce: Creamy tomato colored and flavored sauce made from Allemande sauce or Supréme sauce.
Hungarian Sauce: White Wine flavored sauce with onion and paprika tones, it is made from Chicken Velouté or Veal Velouté.
Curry Sauce: Creamy curry sauce that is made from Veal, Chicken or Fish Velouté.
Horseradish Sauce: Creamy horseradish mustard flavored sauce.
You can make the following small sauces with from Chicken Velouté:
Supréme Sauce: Creamy sauce, much like Allemande sauce, but with no egg yolks and made from Chicken Velouté.
Mushroom Sauce: Rich creamy mushroom sauce made from Supréme, Allemande or White Wine Sauce.
Albufera or Ivory Sauce: Rich meat glaze made from Supréme sauce.
Hungarian Sauce: White wine flavored Sauce with onion and paprika tones, it is made from Chicken Velouté or Veal Velouté.
Curry Sauce: Creamy curry sauce that is made from Veal, Chicken or Fish Velouté.
You can make the following small sauces with from Fish Velouté:
White Wine Sauce: Creamy wine flavored sauce made with Fish Velouté.
Normandy Sauce: Rich flavored sauce made with mushrooms oyster liquid and Fish Velouté.
Bercy Sauce: Creamy white wine and shallot flavored sauce made from Fish Velouté.
Mushroom Sauce: Rich creamy mushroom sauce made from Supréme, Allemande or White Wine Sauce.
Herb Sauce: White wine sauce with parsley, tarragon and chives.
Anchovy Sauce: Anchovy flavored Normandy sauce.
Shrimp Sauce: White wine sauce with a shrimp or crawfish flavor.
Venetian Sauce: White wine sauce with a distinct tarragon flavor.
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